|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Famous Recipes
|
California pizza Kitchen Dakota Smashed Pea and Barley soup
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups split peas, rinsed and drained 10 cups water, divided 4 cups chicken broth 1/3 cup minced onion 1 large clove garlic, minced 2 tsp. lemon juice 1 tsp. salt 1 tsp. sugar 1/4 tsp. dried parsley flakes 1/4 tsp. white pepper 1/8 tsp. dried thyme 1/2 cup barley 1 cup diced peeled carrot 1/4 cup diced celery chopped green onions
Directions
Place peas in a large pot with 4 cups water, broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper and thyme. Bring to a boil. Reduce heat and simmer 75 minutes until peas are tender. While peas are cooking, combine barley with 6 cups water in a large saucepan. Bring to a boil. Reduce heat and simmer 75 minutes until barley is tender and most of water has been absorbed. Puree pea mixture in batches in a blender until smooth. Return to pot. Drain barley and stir into soup. Add carrot and celery plus additional water if soup is too thick. Simmer 15 to 30 minutes until carrot is tender, stirring occasionally. Remove soup from heat. Cover and let stand 10 to 15 minutes before serving. Garnish with chopped green onions.
Serves 8.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|