This Pea and Barley soup is warm and comforting. It is the kind of dish that wraps you in a cozy embrace, perfect for chilly evenings or rainy days when you crave something nourishing and satisfying. The addition of lemon enhances the overall flavor profile, providing a refreshing brightness that contrasts beautifully with the earthiness of the peas. The poultry seasoning, a delightful blend of herbs and spices, adds depth and complexity, making each spoonful a savory experience that dances on your palate. Meanwhile, the barley contributes not only to the soup's texture but also to its nutritional value; rich in fiber and protein, it transforms the soup into a hearty meal that can sustain you through the day. The combination of these ingredients creates a delightful balance, making it a suitable meal in a bowl that can be enjoyed by everyone.
To elevate the experience, serve this delicious soup alongside a slice of Artisan No Knead Bread, which is the perfect companion to soak up the flavors of the broth. The crusty exterior and soft, airy interior of the bread provide a delightful contrast to the smoothness of the soup, making each bite a harmonious blend of textures. This pairing not only enhances the meal but also adds an artisanal touch, as the bread is crafted with care and patience, allowing the flavors to develop fully without the need for extensive kneading. Together, the Pea and Barley soup and the Artisan No Knead Bread create a wholesome, satisfying cold-weather meal that is sure to warm your heart and fill your belly.
INGREDIENTS
2 cups split peas
4 cups water
4 cups vegetable 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 white pepper
3/4 teaspoon poultry seasoning
1⁄2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1⁄4 cup celery, diced
snipped green onion, for garnish
INSTRUCTIONS
1. Wash and sort the split peas.
2. Place them in a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and poultry seasoning.
3. Bring to a boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until the peas are tender.
4. While the peas are cooking, put the barley in a saucepan with 6 cups of water.
5. Bring to a boil, add a teaspoon of salt, then reduce the heat and simmer for 1 to 1 1/2 hours, or until the barley is tender and most of the water is absorbed.
6. Once the split pea mixture has thickened into a soup, use a handheld blender to puree the peas until smooth. (Alternatively, you can use a standard blender or food processor to puree the soup in batches.) Note: This step is optional.
7. Drain any remaining water from the barley and combine the barley with the split pea mixture.
8. Add the carrots and celery, and continue to simmer the soup for 15 to 30 minutes, or until the carrots are soft, stirring occasionally.
9. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving.
10. Top each serving with chopped green onion.
This recipe makes soup that is very similar to the Dakota Smashed Pea soup served at California Pizza Kitchen. It is inspired by Food's copycat recipe. The photo and nutritional information is also from the Food's copycat recipe.
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