Split Pea and Barley Soup

 This is no ordinary split pea. The lemon and dill make it sing. And while the crème fraîche is technically optional, it's a requirement in my book.

Adapted from NYT

1 pound green split peas
3 tbsp butter
1 onion, small chopped
2 celery stalks, small chopped
2 carrots, small chopped
2 bay leaves
3 tbsp kosher salt
½ cup pearled barley
⅓ cup dill, minced
Juice of 1 lemon
Freshly ground black pepper
Crème fraîche or sour cream for serving

1. Rinse the split peas, drain and place them in a medium saucepan. Cover with water by an inch or two, bring to a boil and cook for two minutes. Remove from heat and set aside to soak for one hour.

2. Melt the butter in a large heavy saucepan or dutch oven. Add onion, celery, and carrot and sauté over medium heat until soft, about 5-7 minutes.

3. Drain and rinse the peas and add them to the pot, along with the bay leaves, 10 cups of water, and 3 tablespoons of kosher salt.

4. Bring to a boil, lower heat to a simmer and cook for one hour with the pot lid ajar.

5. Add the barley and continue cooking one hour longer with the pot lid ajar.

6. Stir the soup, add lemon juice, dill, and freshly ground black pepper. Serve topped with a dollop of crème fraîche or sour cream.