Step 1

1 Tie the dill, reserving a few sprigs for garnish if desired, and bay leaf together with kitchen twine

Step 2

2 In a large soup pot over medium heat, heat the oil until shimmering

Step 3

3 Add the leek, carrot and celery and 1/4 teaspoon each of the salt and pepper and cook, stirring occasionally, until the vegetables have softened, about 5 minutes

Step 4

4 Stir in the split peas, then add the broth, herb bundle, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and bring to a boil

Step 5

5 Reduce the heat to low and simmer, partially covered, stirring occasionally, until the peas have lost their shape and the soup looks creamy, about 1 hour and 15 minutes

Step 6

6 Remove the herb bundle, taste and season with additional salt and pepper, if desired

Step 7

7 Sprinkle with the reserved dill, if using