Dakota Smashed Pea And Barley Soup Food

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CPK DAKOTA SMASHED PEA & BARLEY SOUP INSTANT POT



CPK Dakota Smashed Pea & Barley Soup Instant Pot image

CPK Dakota Smashed Pea & Barley Soup Instant Pot

Provided by Aarthi Jagannathan

Categories     Copycat Recipes     Appetizer     Lunch     Dinner     Accompaniment & Condiment

Time 15m

Yield 4

Number Of Ingredients 8

Dry Green Split Peas
Quick Pearled Barley
Fresh Carrots
Cinnamon Powder
Garlic Powder
Salt
Water
Green Spring Onions / scallion

Steps:

  • Measure and keep ingredients ready - dry green split pea, quick pearled barley, dice carrots into tiny pieces , cinnamon powder , garlic powder , salt, water ( 22 OZ to pressure cook and 6 OZ to add later ),, and green spring onions for garnish.
  • I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Add ALL THE ABOVE INGREDIENTS in the pot ( add only 22 OZ of water ) , stir well. Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM settings, TIMER to 13 minutes. SEAL the Pressure Valve ( this model automatically seals). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
  • After the steam is released, open the lid, add remaining 6 OZ of water , stir well , immediately remove inner pot from the instant pot ( to prevent the soup from getting thicker ). Garnish with scallions and serve immediately .

CALIFORNIA PIZZA KITCHEN DAKOTA SMASHED SPLIT PEA AND BARLEY SOUP



California Pizza Kitchen Dakota Smashed Split Pea And Barley Soup image

Provided by wildinthekitchen

Time 3h

Yield 8

Number Of Ingredients 16

2 cups split peas
6 cups water
2 cups vegetable broth
1/3 cup minced onion
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
1 dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced
1 stalk celery, diced
chopped green onion, for garnish

Steps:

  • Rinse and drain the split peas, then add them to a large pot with 6 cups of water, vegetable broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 55-75 minutes or until the peas are soft. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 55-75 minutes or until the barley is soft and most of the water has been absorbed. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each serving with a little chopped green onion. Recipe Source: California Pizza Kitchen Pasta, Salads, Soups, and Sides" by Larry Flax and Rick Rosenfield

Nutrition Facts :

CALIFORNIA PIZZA KITCHEN DAKOTA SMASHED PEA AND BARLEY SOUP



California Pizza Kitchen Dakota Smashed Pea and Barley Soup image

Manju P. Kamdar, Oak Creek, requested the recipe for a pea and barley soup served at California Pizza Kitchen. She wrote: "I would like the recipe . . . our grandkids love it." Staff at the corporate office sent the recipe, which is printed in one of the chain's cookbooks, "California Pizza Kitchen Pasta, Salads, Soups, and Sides" by Larry Flax and Rick Rosenfield. The book, as well as two others, is available at the restaurants, through Amazon.com and at bookstores. Money earned from the sale of the books is given to children's charities. Aaron Ross, general manager at the Bayshore location at 5665 N. Centerpark Way, said this soup is always on the menu. "It's a vegan soup, it's healthy," he said, and it's virtually fat-free. "It's probably our No. 1 seller. Even our meat-eating guests enjoy it!"

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound dried split peas, sorted and rinsed
½ cup pearl barley
2 quarts water
2 bay leaves
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon chopped fresh thyme (or ½ tablespoon dried)
2 teaspoons minced garlic
½ teaspoon rubbed dried sage
Large pinch ground cumin
1 ½ cups diced carrots
2/3 cup minced onion
1/3 cup finely diced celery
¼ cup thinly sliced green onion tops

Steps:

  • In large pot, combine peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a low simmer, cover and cook about 20 minutes, stirring occasionally. Stir in carrots, onion and celery. Cover and simmer until vegetable are tender, another 25 to 30 minutes. (Check periodically, adding small amounts of additional water if needed.) Discard bay leaves. Ladle soup into warmed soup bowls and garnish with green onion tops.

CALIFORNIA PIZZA KITCHEN'S DAKOTA SMASHED PEA & BARLEY SOUP



California Pizza Kitchen's Dakota Smashed Pea & Barley Soup image

From topsecretrecipes.com I've never even tried the soup at the California Pizza Kitchen, but it sounds good. I'm posting it as much for my reference as anyone elses! ;) Vegetable broth may be substituted for the chicken broth to make this soup vegan.

Provided by Roosie

Categories     Low Protein

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 16

2 cups split peas
6 cups water
4 cups chicken broth (or 2 14.5 oz. cans)
1/3 cup onion, minced
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon parsley
1/4 teaspoon white pepper
1/8 teaspoon thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/4 cup celery, diced
snipped green onion, for garnish

Steps:

  • Rinse and sort the split peas.
  • Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
  • Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
  • While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
  • Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
  • When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth.
  • A standard blender or food processor may also be used to puree the soup in batches.
  • This step may also be omitted.
  • Drain the the remaining water from the barley and add the barley to the split pea mixture.
  • Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.
  • Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
  • Garnish each serving with the snipped green onion.

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