California Pizza Kitchen Dakota Smashed Pea and Barley Soup

[Guest guest]

This is delicious! I made it yesterday and had to have some again today, for

breakfast no less.

This is from their cookbook. Just like the soup served in their restaurant. I

will try it in the PC or crockpot the next time and see how it goes.

Donna

 

California Pizza Kitchen " Dakota Smashed Pea and Barley Soup "

 

1 pound bag dried split peas, sorted and rinsed

1/2 cup pearl barley

2 quarts water (8 cups)

2 bay leaves

2 teaspoons salt

1 tablespoon soy sauce

1 tablespoon chopped fresh thyme(or 1/2 tbl. dried)

2 teaspoons minced garlic

1/2 teaspoon rubbed dried sage

Large pinch ground cumin

1-1/2 cups finely diced carrots

2/3 cup minced onion

1/3 cup finely diced celery

 

Garnish

1/4 cup thinly sliced green onion (bottoms and tops)

 

 

In large pot or saucepan, combine peas, barley, water, bay leaves, salt, soy

sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce

heat to a very low simmer, cover and cook about 50-60 minutes, stirring

occasionally.

 

Stir in carrots, onion and celery. Cover and simmer until vegetable are tender,

another 20 minutes. (Check periodically, adding small amounts of additional

water if needed.) Discard bay leaves. Ladle soup into soup bowls and garnish

with green onion.

Serves 6-8

[Guest guest]

sounds good!  thanks for posting!

 

--- On Fri, 11/6/09, Donnalilacflower <thelilacflower wrote:

 

 

Donnalilacflower <thelilacflower

California Pizza Kitchen " Dakota Smashed Pea and

Barley Soup "

" GROUP "

Friday, November 6, 2009, 5:05 PM

 

 

 

 

 

 

This is delicious! I made it yesterday and had to have some again today, for

breakfast no less.

This is from their cookbook. Just like the soup served in their restaurant. I

will try it in the PC or crockpot the next time and see how it goes.

Donna

 

California Pizza Kitchen " Dakota Smashed Pea and Barley Soup "

 

1 pound bag dried split peas, sorted and rinsed

1/2 cup pearl barley

2 quarts water (8 cups)

2 bay leaves

2 teaspoons salt

1 tablespoon soy sauce

1 tablespoon chopped fresh thyme(or 1/2 tbl. dried)

2 teaspoons minced garlic

1/2 teaspoon rubbed dried sage

Large pinch ground cumin

1-1/2 cups finely diced carrots

2/3 cup minced onion

1/3 cup finely diced celery

 

Garnish

1/4 cup thinly sliced green onion (bottoms and tops)

 

In large pot or saucepan, combine peas, barley, water, bay leaves, salt, soy

sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce

heat to a very low simmer, cover and cook about 50-60 minutes, stirring

occasionally.

 

Stir in carrots, onion and celery. Cover and simmer until vegetable are tender,

another 20 minutes. (Check periodically, adding small amounts of additional

water if needed.) Discard bay leaves. Ladle soup into soup bowls and garnish

with green onion.

Serves 6-8