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SPLIT PEA AND BARLEY SOUP 1 lb. green split peas water 3 Tbsp. butter or cooking oil 1 c. chopped onion 1/2 c. chopped celery 1/2 c. chopped carrot 2 bay leaves 1/2 c. medium barley juice of 1 lemon 1/3 c. minced fresh dill salt and freshly ground black pepper sour cream or plain yogurt (optional) Pick over the split peas. Rinse, drain and place them in a saucepan. Cover with water to the depth of one inch; bring to a boil and cook for 2 minutes. Remove from heat and set aside to soften for 1 hour. Melt butter or oil in a large heavy kettle. Add onion, celery and carrot and saute over medium heat until soft and just barely beginning to color. Drain and rinse the peas and add them. Add 10 cups of water and the bay leaves. Bring to a boil, lower heat to a simmer and cook for 1 hour. Add the barley and continue cooking 1 hour longer. Stir the soup, add lemon juice and dill. Season to taste with salt (don't be surprised if you need quite a bit) and pepper. Serve topped with a dollop of sour cream or yogurt if you wish. Yield: 8 to 10 servings. Note: This soup is likely to thicken as it stands. You will probably have to add more water and reseason it when you reheat it. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |