Pea and Barley Soup  Soups and Stews  150 reads

Pea and Barley Soup

500 ml split peas, rinsed 2 cup
1.5 L cold water 6 cup
1.3 L chicken broth 5 cup
1 carrot, finely chopped
1 celery stalk with leaves, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
5 ml sugar 1 tsp
10 ml lemon juice 2 tsp
1 bay leaf
salt, parsley, pepper, thyme, marjoram, cayenne pepper to taste
125 ml barley 1/2 cup
1.5 L cold water 6 cup

In a large pot; add peas with 6 cups (1.5 L) cold water. Bring to boil, then reduce heat and simmer for 1 1/2 hours until peas are tender.

Add chicken broth, carrot, celery, onion, garlic, sugar, lemon juice, bay leaf and all spices. Bring to boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.

Remove bay leaf. Cool slightly. Puree in blender.

While peas are simmering, in another pot, cook barley with 6 cups (1.5 L) of water. Bring to boil, reduce heat and simmer until most of the water has been absorbed. Drain and rinse barley with cold water. Add barley to pureed pea mixture. Heat soup and serve.

Serves 8

Rating 2.88/5
Rating: 2.9/5 (8 votes)
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