MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dakota Smashed Pea & Barley Soup
Categories: Soups
Yield: 8 Servings

2 c Split peas
6 c Water
29 oz Chicken broth (2 cans,
- 4 c)
1/3 c Onion; minced
1 cl Garlic; minced
2 ts Lemon juice
1 ts Salt
1 ts Granulated sugar
1/4 ts Dried parsley
1/4 ts White pepper
1 ds Dried thyme
1/2 c Barley
6 c Water
2 md Carrots (1 c); diced
1/2 Celery rib (1/4 c); diced

MMMMM--------------------------GARNISH-------------------------------
Green onion; chopped

This soup is very tasty and very low in fat. And the barley gives it a
special chunky consistency and added flavor that isn't found in most
pea soups.

Rinse and drain the split peas, then 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, then 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, then reduce heat and simmer for 75
minutes 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 handheld
blender to puree the peas until the mixture is smooth. You may also
use a standard blender or food processor for this step, pureeing the
soup in batches. Alternately, if you like, you may skip this step,
keeping the soup rather chunky. It's still good this way, just not as
smooth as the real thing.

Drain the barley mixture in a sieve or colander and add it to the
split pea mixture. Add the carrots and celery and continue to simmer
the soup for 15 to 30 minutes or until the carrots are tender. Stir
occasionally. Turn off the heat, cover the soup, and let it sit for
10 to 15 minutes before serving. Garnish each serving with a little
chopped green onion.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
California#040Pizza#040Kitchen#253.txt>

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