California Pizza Kitchen Dakota Smashed Pea & Barley Soup
This is one of the best soups I have ever tasted. Best on a cold, winter, chilly day. You will love it!"I made this using pork stock I made from the remains of a whole pig my husband smoked and it was delicious. Mom said it might have been the best split pea soup she'd ever had." - cawill64
Yield: 0 Ready in 45 minutes
5 people trying soon
Verified by stevemur
|2 cupssplit peas|
|4 cupschicken broth; (2-oz cans)|
|1/3 cupOnion; minced|
|1 large clovegarlic; minced|
|2 teaspoonsLemon juice|
|1 teaspoonGranulated sugar|
|1/4 teaspoonDried parsley|
|1/4 teaspoonWhite pepper|
|1 dashdried thyme|
|2 mediumcarrots; diced (about 1 cup)|
|1/2 stalkcelery stalk; diced (1/4 cup)|
|green onion; chopped|
California Pizza Kitchen Dakota Smashed Pea & Barley Soup Preparation
1. Rinse and drain the split peas, then add them to a large pot with 6 cups 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 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 thing.
4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the
5. 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.
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