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Hearty Split Pea And Barley Soup

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Ingredients
  Dried split peas 1 1⁄2 Cup (24 tbs)
  Onion 1⁄2 Medium, coarsely chopped
  Carrot 1⁄2 , cut in to chunks
  Celery stalks 1 Small, cut in to chunks
  Garlic 1 Clove (5 gm)
  Chicken stock 1 1⁄2 Quart
  Pearl barley 1⁄2 Cup (8 tbs)
  Freshly ground white pepper To Taste
  Vegetable seasoning To Taste
Directions

Put the peas, onion, carrot, celery, garlic, and stock in a 3-quart pot and bring to a boil.
Lower the heat and simmer, uncovered, for 1 hour.
Puree the soup in batches in a food processor or blender and return to the pot.
Add the barley, bring to a boil, lower the heat, and simmer for 30 to 40 minutes, or until the barley 1 tender.
Add the seasonings, ladle 1 cup servings into 4 heated soup bowls, and serve.
Let the remaining soup cool and freeze for 1 to 2 months.

Recipe Summary

Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Barley

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