CALIFORNIA PIZZA KITCHEN'S DAKOTA SMASHED PEA & BARLEY SOUP
From topsecretrecipes.com I've never even tried the soup at the California Pizza Kitchen, but it sounds good. I'm posting it as much for my reference as anyone elses! ;) Vegetable broth may be substituted for the chicken broth to make this soup vegan.
Provided by Roosie
Categories Low Protein
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse and sort the split peas.
- 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, reduce heat and simmer for 1-1 1/2 hours 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, reduce heat and simmer for 1-1 1/2 hours 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.
- A standard blender or food processor may also be used to puree the soup in batches.
- This step may also be omitted.
- Drain the the remaining water from the barley and add the barley 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, stirring occasionally.
- Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
- Garnish each serving with the snipped green onion.
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barky c
[email protected]I'm allergic to peas, so I used carrots instead. It was still delicious!
dylan alexander
[email protected]I didn't have any barley, so I used rice instead. It turned out great!
Thuba Seth
[email protected]The soup was a bit too thick for my liking. I would add more water or broth next time.
Mr ATeam604
[email protected]This soup is a bit too bland for my taste. I would add more herbs and spices next time.
Khazrii Ahmed
[email protected]I added a little bit of extra salt and pepper to taste, and it was perfect.
Jordynn Smith
[email protected]This soup is a great way to use up leftover peas and barley.
Kamal pokhrel
[email protected]I'm not a huge fan of barley, but I really liked it in this soup. It added a nice texture and flavor.
Raj a yadav
[email protected]This soup is so easy to make. I just threw all the ingredients in my slow cooker and let it cook all day.
Rohet Parwani
[email protected]I love the combination of peas and barley in this soup. It's a really unique and delicious flavor.
Muna 22
[email protected]This soup is so hearty and flavorful. It's perfect for a cold winter day.
Mat Tan
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved it! I'm definitely going to be making it again.
Lakisha Brown
[email protected]I wasn't sure what to expect with this soup, but I was pleasantly surprised. It's really flavorful and filling. I especially like the addition of the barley.
Waseem Raja
[email protected]This soup is delicious and so easy to make. I love that I can use frozen peas and barley, so it's a great recipe to have on hand for busy weeknights.
Amin Basnest
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I usually add a little bit of extra garlic and red pepper flakes to give it a bit of a kick.
Rainiyah Lyday
[email protected]This soup was a hit with my family! It's hearty, flavorful, and packed with healthy ingredients. The barley and peas give it a nice texture, and the herbs and spices add a delicious depth of flavor. I will definitely be making this soup again soon.