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California Pizza Kitchen's Dakota Smashed Pea & Barley Soup

California Pizza Kitchen's Dakota Smashed Pea & Barley Soup created by Wobin

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.

Ready In:
2hrs 30mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Roosie
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@Roosie
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"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."
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  1. dolphincheri
    Anyone know if this recipe freezes well? Thank you!
    Reply
  2. 4summer
    1) I Just made this soup and it's NOT the California Pizza Kitchen recipe I have (from CPK's cookbook). The true CPK recipe I have is Vegetarian/Vegan...no chicken soup stock; 2) This soup is extremely watery. I followed this recipe completely (10 cups of liquid: 6 water, 4 chicken stock) so don't know what happened.
    Reply
  3. joneleimer
    Do you use fresh thyme and parsley or dried?
    Reply
  4. aajc44
    I've made this soup with/without the barley and it still tastes great - I also have skipped the celery and lemon when I don't have it on hand... and it was still super tasty.. I didn't miss it. I've also skipped the soy - always good... it's like a magic recipe.
    Reply
  5. Lucky in Bayview
    We're fans of pea soup and we thought this was a great recipe. The barley gave it some heft and a pleasing texture. I made the soup in the morning and served it that night. It really thickened up, more than other recipes I've tried. I add some water before reheating and it still tasted great. I didn't feel any of the flavor was diluted. Thanks for posting this tasty, healthy recipe.
    Reply
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