Subj : Dakota Smashed Pea And Barley Soup To : All From : Ben Collver Date : Sun Jan 19 2025 10:27:42 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dakota Smashed Pea & Barley Soup Categories: Soups Yield: 8 Servings 2 c Split peas 6 c Water 29 oz Chicken broth (2 cans, - 4 c) 1/3 c Onion; minced 1 cl Garlic; minced 2 ts Lemon juice 1 ts Salt 1 ts Granulated sugar 1/4 ts Dried parsley 1/4 ts White pepper 1 ds Dried thyme 1/2 c Barley 6 c Water 2 md Carrots (1 c); diced 1/2 Celery rib (1/4 c); diced MMMMM--------------------------GARNISH------------------------------- Green onion; chopped This soup is very tasty and very low in fat. And the barley gives it a special chunky consistency and added flavor that isn't found in most pea soups. 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. 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. When the split pea mixture has become a thick soup, use a handheld 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. 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. Recipe FROM: MMMMM .