Smashed Pea & Barley Soup
This is just like the pea soup from California Pizza Kitchen (it’s a copycat recipe that I found online). It has great flavor and the barley gives it extra thickness. This makes 8 servings-you can freeze the extra in individual bowls. This posting is dedicated to Jennifer- hoping it inspires her to make a pot!
- 2 cups split peas
- 6 cups water
- 2 14.5-ounce cans vegetable broth (4 cups)
- 1/3 cup minced onion
- 1 large clove garlic, minced
- 2 tsp. lemon juice
- 1 tsp. salt
- 1 tsp. granulated sugar
- 1/4 tsp. dried parsley
- 1/4 tsp. white pepper
- dash dried thyme
- 1/2 cup barley
- 6 cups water
- 2 medium carrots, diced (about 1 cup)
- 1/2 stalk celery, diced (1/4 cup)
Optional: Garnish with chopped green onion
- Rinse and drain the split peas, then add them to a large pot with 6 cups of water, broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.
- While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water has been absorbed.
- When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It’s still good this way, just not as smooth as the real thing.
- Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each serving with a little chopped green onion.