Pea Soup with Sweet Potatoes

If you eat meat, it is likely that you are in the camp that is skeptical of any pea soup that does not contain some form of deliciously salted pork. The best pea soup is usually the kind that is slow cooked with a ham hock, or was, at the very least complimented by flecks of bacon mingling in the thick green goodness. It still seems crazy to me that even after tasting this recipe on a number of occasions that it manages to be as flavorful as it is without the tiniest presence of pork. I'm telling you people, this vegetarian pea soup is GOOD. If anything, set aside your pork conscience and try it in the name of health. And then you will be hooked, and it won't matter anyway.
This soup has three lovely attributes that I do believe make it what it is. They are cumin, dill, and the addition of frozen fresh peas. The cumin is sort of the hidden flavor that keeps you guessing, since it is not a spice commonly found in this style of soup. The dill and the peas lighten it up and give it something of a Spring-like feel. I ate mine with a nice slice of homemade bread with butter, and I oohed and ahhed through the entire bowl. I hope you do the same.

Pea Soup with Sweet Potatoes
makes 4 servings

1 cup green split peas
1 tbsp olive oil+1tbsp butter
1 onion, chopped
1 rib celery, chopped
1 carrot, chopped
1/2 sweet potato or yam, cubed
4 cups water
1 tsp ground cumin
2 bay leaf
2 tsp kosher salt
freshly ground black pepper
1/2 cup frozen peas
1 tsp dried dill

Melt the butter and olive oil in a 3 quart saucepan and saute the onions until they begin to soften. Add the celery, carrot, sweet potato, salt, cumin, and pepper and saute for another few minutes. Add the split peas, water, and bay leaf. Simmer for about 1 hour, stirring occasionally. Add more salt and pepper if needed and add the peas and dill. Cook a few more minutes until the peas are tender. Serve in bowls with good bread. This soup ages nicely in the fridge, perfect for leftovers.