SPLIT PEA SOUP WITH LEEKS AND DILL

This nourishing meal-in-a-bowl is as cozy and comforting as the softest flannel PJS. Leek and dill lend it a delightfully different, aromatic flavor, but you could substitute onion and/or parsley or thyme, if need be.

Storage Notes: The soup can be refrigerated for up to 4 days. It will thicken as it sits, so add broth or water as needed when reheating.

Several large sprigs fresh dill (about 1/2 medium bunch), plus more for optional garnish

1 bay leaf

2 tablespoons olive oil 1 large leek, white and light green parts only, washed well and chopped

1 medium carrot (about 2

ounces), diced

2 ribs celery, diced 1 teaspoon kosher salt, divided, plus more to taste

1/2 teaspoon freshly

ground black pepper 1 pound dried green split peas , rinsed and picked over for stones

8 cups low-sodium chicken or vegetable broth

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

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

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. Remove the herb bundle, taste and season with additional salt and pepper, if desired. Sprinkle with the reserved dill, if using. Makes 6 servings.

Per serving: Calories: 325; Total Fat: 9 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 310 mg; Carbohydrates: 53 g; Dietary Fiber: 16 g; Sugar: 4 g; Protein: 24 g. Recipe from cookbook author and nutritionist Ellie Krieger.

TOM MCCORKLE/WASHINGTON POST Split Pea Soup With Leeks and Dill.