California Pizza Kitchen's Dakota Smashed Pea & Barley Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 cups split peas
• 6 cups water
• 4 cups chicken broth (or 2 14.5 oz. cans)
• 1/3 cup onion, minced
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon parsley
• 1/4 teaspoon pepper
• 1/8 teaspoon thyme
• 1/2 cup barley
• 6 cups water
• 2 medium carrots, diced (about 1 cup)
• 1/4 cup celery, diced
• snipped green onion, for garnish

Recipe

• 1 rinse and sort the split peas.
• 2 add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
• 3 bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
• 4 while the peas are cooking, combine the barley with 6 cups of water in a saucepan.
• 5 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.
• 6 when the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth.
• 7 a standard blender or food processor may also be used to puree the soup in batches.
• 8 this step may also be omitted.
• 9 drain the the remaining water from the barley and add the barley to the split pea mixture.
• 10 add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.
• 11 turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
• 12 garnish each serving with the snipped green onion.