1/4 cup pearl barley
2 cups water (or vegetable or chicken stock)
2 tsp vegetable oil
1 cup chopped onion
2/3 cup chopped carrots
2 tsp finely chopped garlic
4 cups vegetable (or chicken) stock
1 cup peeled and chopped potato
3/4 cup green split peas
1/4 tsp salt
1/4 tsp pepper
1. Combine the barley and the 2 cups of water in a large saucepan and bring to a boil. Reduce the heat and simmer, covered, for 25 minutes or until the barley is just tender. Drain any excess liquid. Set aside.
2. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion and saute for 5 minutes or until just softened. Add the carrots and garlic, and cook for another 5 minutes or until the carrots are slightly softened.
3. Stir in the 4 cups of stock and the potato, split peas, salt and pepper. Bring to a boil, then reduce the heat to low and simmer, covered for 35 minutes or until the split peas are tender.
4. Puree 2 cups of the soup in a blender or food processor. Return the pureed soup to the saucepan and stir in the barley. Heat through and serve.
Happy First Anniversary to Psychgrad and "R" - Can you believe it's been a whole year?
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4 comments:
No, I can't believe it has been a whole year. I hope you do something special Psychgrad. This soup would be very welcome on this rainy day Giz:D
I like split pea soup...don't know why I never make it.
Happy anniversary to the not-so-newlyweds.
Our last week felt more like fall than summer so this would be perfect
Wow! Time surely flies when you're having fun. Happy anniversary and may there be many more - all filled with wonderful food and joy!
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