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Ingredients
- Â Â California Pizza Kitchen
- Â Â Dakota Smashed Pea & Barley Soup
Directions
- Got one of those cold hand blenders You know, the kind of gadget which used to be pitched on those annoying yet compelling late-night infomercials It comes in handy for this recipe, that requires the split peas to be smashed into a smooth consistency, just like the original. If you do not have a hand mixer, a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky consistency and added flavor which isn't found in most pea soups.
- 2 c. split peas6 c. water2 14.(5-oz) cans chicken broth (4 c.)
- 1/3 c. chopped onion1 large clove garlic, minced2 tsp. lemon juice1 tsp. salt1 tsp. granulated sugar1/4 tsp. dry parsley1/4 tsp. white pepperdash dry thyme1/2 c. barley6 c. water2 medium carrots, diced (about 1 c.)
- 1/2 stalk celery, diced (1/4 c.)
- Garnishchopped green onion
- 1. Rinse and drain the split peas, then add in them to a large pot with 6 c. of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 min or possibly till the peas are soft.
- 2. While the peas are cooking, combine the barley with 6 c. of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 min or possibly till the barley is soft and most of the water has been absorbed.
- 3. When the split pea mix has become a thick soup, use a handheld blender to puree the peas till the mix is smooth. You may also use a standard blender or possibly food processor for this step, pureeing the soup in batches. Alternately, if desired, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing.
- 4. Drain the barley mix in a sieve or possibly colander and add in it to the split pea mix. Add in the carrots and celery and continue to simmer the soup for 15 to 30 min or possibly till the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 min before serving. Garnish each serving with a little minced green onion.
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