Hearty Split Pea And Barley Soup Recipe
Ingredients
| Split peas | 1 1/2 Cup (16 tbs), dried | |
| 1/2 medium onion, coarsely chopped | ||
| Carrot | 1/2 , cut in to chunks | |
| 1 small celery stalk, cut into chunk | ||
| Garlic | 1 Clove (5gm) | |
| Chicken stock | 1 1/2 Quart | |
| 1/2 cup pearl barley | ||
| 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.
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.
Chef
