California Pizza Kitchen Pea and Barley Soup
SERVES 8
Ingredients:
2 cups split peas
6 cups water
4 cups chicken broth
1/3 cup minced onion
1 large clove minced garlic
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
¼ teaspoon dried parsley
¼ teaspoon white pepper
Dash dried thyme
½ cup barley
6 cups water
2 medium diced carrots
½ stalk diced celery
Method:
Rinse and drain the split peas and 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. 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, reduce heat, and simmer for 75 minutes, or until the barley is soft and most of the water has been absorbed.
Drain the barley in a colander and add it to the split peas. Add the carrots and celery and continue to simmer the soup for 15–30 minutes, or until the carrots are tender. Stir occasionally.
Turn off the heat, cover the soup, and let it sit for 10–15 minutes before serving.
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