Pea and Barley Soup - California Pizza Kitchen Dakota Smashed
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Ingredients
- Got one of those cool hand blenders? It comes in handy for this recipe, which requires the split peas to be
- smashed into a smooth consistency, just like the original. If you don't have a hand blender also called a stick
- blender, 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 that isn't found in most pea soups.
- Nutrition Facts
- Serving size--2 cups
- Total servings--4
- Calories per serving--450
- Fat per serving--3 g
- 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 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon dried parsley
- 1/4 teaspoon 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)
- Garnish
- chopped green onion
Preparation
Step 1
1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, vegetable 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.
2. 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.
3. 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 thin