I recently had this soup on a visit to my SIL. I instantly fell in love with it and set out to replicate it. As Emeril would say, BAM, this is it!!
COPY CAT CPK SMASHED PEA & BARLEY SOUP serves 8
2 cups split peas
6 + 6 cups water
4 cups homemade chicken broth
2 small shallots, FINELY minced
2 cloves garlic, FINELY minced
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper
2 tablespoons FRESH chopped parsley
1 tablespoon FRESH chopped thyme or lemon thyme
1/2 cup pearl barley
2 medium carrots, FINELY diced
1 LARGE stalk celery, FINELY sliced
2 green onions, FINELY sliced for garnish
- Rinse and sort the split peas.
- Add them to a large pot with 6 cups of water.
- Stir in the chicken broth, onion, garlic, lemon juice, salt, parsley, pepper, and thyme.
- Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
- Add carrots and celery after 1 hour.
- While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
- 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.
- When the split pea mixture has become a thick soup, use a slotted spoon to remove a good deal of the carrots and set aside.
- Use an immersion blender to puree the peas until the mixture is smooth.
- Drain any remaining water from the barley and add the barley to the split pea mixture along with the reserved carrots.
- Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
- Garnish each serving with the sliced green onions.