Dakota Smashed Pea And Barley Soup Food

CPK DAKOTA SMASHED PEA & BARLEY SOUP INSTANT POT

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

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

CALIFORNIA PIZZA KITCHEN DAKOTA SMASHED PEA AND BARLEY SOUP

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

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.