Pea & Barley Soup

Now before you see Pea and Barley and write this recipe off...I assure you this is one of the best soup recipes I have made. Even my 11 month old went crazy for it. Not only is it healthier than most it really has a good taste to it. So, give it a chance.

 

Cam and I decided to pick a cookbook and work through it start to finish (I have wayyyy to many cookbooks that I never use.)

 

This thick and warming soup is perfect for the cold, winter months. A Russian meal called Grochowka is great for an appetizer or it could be a meal all on it's own, served with hot, crusty bread.

 

The recipe calls for celeriac, which I had to look up. It is like celery root and since my store didn't carry it, I did use celery root and is was perfect.

 

 

 

1 1/4 cups yellow split peas

1/4 cup pearl barley

7 1/2 cups vegetable stock

2 oz. bacon, cubed

2 Tbs. butter

1 onion, finely chopped

2 garlic cloves, grated

8 oz. celeriac, cubed

1 Tbs. chopped fresh marjoram

salt and pepper

 

Rinse the peas and barley in a sieve under cold running water. Put in a bowl and cover with plenty of water and soak overnight.

 

 

The next day, drain and rinse the peas and barley. Put them in a large pot, pour the stock over top and bring to a boil. Turn the heat down and simmer gently for 40 minutes.

 

 

Fry the bacon in a large pan for 5 minutes or until crispy. Remove with a slotted spoon, leaving the fat behind and set aside.

 

 

Add the butter to the pan, then add the onion and garlic, and cook for 5 minutes.

 

 

Add the celery root and cook for another 5 minutes, or until the onion is just starting to color.

 

 

Add the softened vegetables and bacon to the pot of stock, peas, and barley. Season lightly with salt and pepper, then cover and simmer for 20 minutes or until the soup is thick. (**My soup simmered for much longer than 20 minutes, it's your call how thick you want the soup**)

 

 

Stir in the marjoram and serve.