Split Pea & Barley Soup

December 28th, 2007

My one gripe about this recipe is that it requires two pots and a pan — too much to wash! However it makes plenty to eat and freeze, and is so hearty and delicious it’s worth making once or twice a winter.

Adapted from California Pizza Kitchen’s Dakota Smashed Pea & Barley Soup

2 c. dried split peas
6 c. water
4 c. vegetable broth
1/8 tsp. dried thyme
1 lemon
1/2 c. barley
4 cups water
olive oil
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, diced
2 large carrots, diced

salt & ground pepper to taste
sour cream & green onion for garnish

In a large pot, combine first five ingredients, squeezing the juice of the lemon into the pot. Bring to a boil and then simmer, covered, for about an hour, until peas are tender.

In a second pot, combine barley and water, bring to a boil and then simmer, covered, for about 45 minutes or until barley is tender but still firm.

Put a scant amount of olive oil in a frying pan, and saute onions, garlic, celery and carrots until they start to caramelize. Add to the pot of peas.

When peas are finished cooking, use an immersion blender to blend the soup until it is smooth. Drain barley and add to the soup. Adjust seasonings, and serve with a dollop of sour cream and thinly sliced green onion.

Entry Filed under: Soup, Veggie Mains