Wednesday, March 5, 2014

Classic Split Pea Soup

We went to California Pizza Kitchen for lunch a couple of weeks ago and had their split pea soup.  It was really tasty.  In it were pearl barley and small cubes of carrots.  The rest was smooth and flavorful.  I thought I'd try to imitate it so I used a recipe on the split peas I hadn't used before and added the pearl barley and carrot chunks -- really yummy!


3/4 c chopped yellow onion
1/2 c chopped celery
1/2 c chopped carrots
2 large garlic cloves, minced
49 oz. chicken broth
1-1/2 c green split peas, rinsed
1 sprig fresh thyme

1/2 c cooked pearl barley
1/2 c cooked chopped carrots

Saute the onion, celery, carrots, and garlic in small amount of olive oil until tender.
Add broth, split peas and thyme sprig (I actually forgot the thyme).  Bring to a boil, cover, and simmer for 60 minutes or until peas are tender.  Remove thyme sprig.
Puree soup in blender or with hand blender, return to pot and add cooked pearl barley and chopped carrots. Serve.

If you like your soup with ham, add a few chunks before serving.

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