Hearty Split Pea And Barley Soup
|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|
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.