Sarah's Smashed Pea, Barley and Ham Soup
Sarah Ellis
A variation on Mom’s recipe and the one from California Pizza Kitchen.
ingredients
- 1 lb. bag of split green peas
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 large carrots, minced
- 2 stalks celery, chopped
- 16 oz. cubed ham
- 1/2 c. barley
- 3-4 Tbsp. olive oil
- 1 Tbsp. butter
- 4 c. chicken stock
- 4 c. water
- 2 Tbsp. lemon juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon parsley
- 1/4 teaspoon white pepper
- 1/8 teaspoon thyme
- 1 bay leaf
- Pepper to taste
- snipped green onions, for garnish
directions
- 1
Preheat oven to 375°.
- 2
Make baked barley. In round casserole dish, combine 1/2 c. barley, 1 c. boiling water, 1 tsp. salt, and butter. Cover with foil and lid and bake for 45-60 minutes.
- 3
Boil peas in water for 3-5 minutes. Skim off foam, then drain peas.
- 4
In large stock pot, cook onions and garlic in olive oil with salt to sweat for 3-4 minutes.
- 5
Add carrots and celery and cook another 2 minutes. Add peas and pour stock and water over vegetables and combine. Add lemon juice, sugar, white pepper, parsley, bay leaf, thyme, and salt and pepper.
- 6
Bring just to a boil and stir in ham. Reduce heat to low, cover and cook gently for 1 hour.
- 7
After 1 hour, use hand blender in pot and blend for 15-30 seconds. Do not over blend, leave some chunks. Add barley.
- 8
Cook another 30 minutes.
- 9
Taste and adjust seasonings.
Source: Sarah Ellis
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