California Pizza Kitchen Pea and Barley Soup

This unique soup is full of flavor and is a signature dish at CPK.

California Pizza Kitchen’s Pea and Barley Soup is a delicious and comforting dish that combines the earthy flavors of split peas and barley with a medley of vegetables. This hearty soup is packed with nutritious ingredients and makes for a satisfying meal on its own or as a starter.

The soup starts with a base of split peas, which are simmered in a combination of water and chicken broth. This creates a flavorful broth that infuses the peas with a rich taste. Minced onion and garlic add depth and aroma to the soup, while a touch of lemon juice provides a refreshing tang.

To enhance the flavor profile, the soup is seasoned with salt, granulated sugar, dried parsley, white pepper, and a dash of dried thyme. These spices add a balanced blend of savory and herbal notes, elevating the overall taste of the dish.

In addition to the peas and broth, this recipe includes barley, which adds a pleasant chewiness and heartiness to the soup. The barley is cooked separately in water until soft and then added to the split peas, creating a textural contrast and enhancing the overall thickness of the soup.

To further enhance the soup’s nutritional value and taste, diced carrots and celery are added. These vegetables contribute a pop of color, a hint of sweetness, and a refreshing crunch to each spoonful. They also provide added vitamins and minerals, making the soup a well-rounded and wholesome option.

After simmering all the ingredients together, the soup is allowed to rest for a few minutes, allowing the flavors to meld and intensify. This step is essential to achieving a well-balanced and harmonious taste.

California Pizza Kitchen’s Pea and Barley Soup is a comforting and satisfying dish that combines the goodness of split peas, barley, and vegetables. It’s a wholesome option that is sure to warm you up and leave you feeling nourished.

SERVES: 8

INGREDIENTS:

• 2 cups split peas
• 6 cups water
• 4 cups chicken broth
• 1/3 cup minced onion
• 1 large clove minced garlic
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• ¼ teaspoon dried parsley
• ¼ teaspoon white pepper
• Dash dried thyme

FOR BARLEY

• ½ cup barley
• 6 cups water

FOR VEGETABLES

• 2 medium diced carrots
• ½ stalk diced celery

INSTRUCTIONS:

1. Rinse and drain the split peas and add them to a large pot with 6 cups of water, chicken broth, minced onion, minced garlic, lemon juice, salt, sugar, dried parsley, white pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 75 minutes, or until the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups of water in a separate 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.
3. Drain the barley in a colander and add it to the split peas. Also, add the diced carrots and celery. Continue to simmer the soup for 15-30 minutes, or until the carrots are tender. Stir occasionally.
4. Turn off the heat, cover the soup, and let it sit for 10-15 minutes before serving.