Yield: 1 Servings
2 c split peas
6 c water
2 14.5-ounce cans chicken
-broth,(4 cups)
1/3 c onion,Minced
1 lg clove garlic,minced
2 t lemon juice
1 t salt
1 t granulated sugar
1/4 t parsley,Dried
1/4 t white pepper
1 ds thyme,Dried
1/2 c barley
6 c water
2 md carrots,diced (about 1 cup)
1/2 stalk celery,diced (1/4
-cup)
**Garnish**
green onion,Chopped
1. Rinse and drain the split peas, then 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, then reduce heat and
simmer for 75 minutes or until the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups of water in a
saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until
the barley is soft and most of the water has been absorbed.
3. When the split pea mixture has become a thick soup, use a hand held
blender to puree the peas until the mixture is smooth. You may also use a
standard blender or food processor for this step, pureeing the soup in batches.
Alternately, if you like, you may skip this step, keeping the soup rather chunky.
It's still good this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it 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. Stir occasionally. Turn off the heat,
cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each
serving with a little chopped green onion.
Makes 8 servings.
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