Danish split pea soup with dill

• 2 Tablespoons olive oil
• 2 medium yellow onions, chopped
• 2 celery stalks, diced
• 2 medium carrots, diced
• ¼ of a celery root, diced
• 6 cups vegetable stock
• 2 cups dried green split peas, rinsed
• 1 sprig of thyme
• 4 Tablespoons chopped dill, divided
• Salt and pepper
• 2 medium yellow onions, sliced

Instructions

• Heat the oil in a very soup pot over medium high heat. Add the cut onions and saute till golden, regarding quarter-hour.

• Add subsequent vi ingredients, through thyme, and half the dill. bring back a boil. cut back heat, cover, and simmer over medium low heat for forty five minutes to one hour, till peas square measure soft and soup is perfumed.

• Meanwhile, saute the sliced onions in a very pan over medium high heat till crisp. take away from pan and put aside for topping.

• Season soup with salt and pepper. Serve topped with crisp onions and contemporary dill.

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