Ingredients:
6 cups reduced-sodium chicken broth
1 1/2 cups dried split peas
1/2 medium onions, coarsely chopped
1 medium carrots, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 garlic cloves, minced
1/2 cup pearl barley
salt
fresh ground white pepper
Directions:
Place broth, split peas, onion, carrot, celery and garlic into a 3-quart pot.
Bring to a boil over medium-high heat.
Reduce heat and simmer, uncovered, for 1 hour.
Mix soup, a small amount at a time, in a food processor or blender.
Return pureed soup to pot and add barley.
Bring to a boil, reduce heat, and simmer 30 to 40 minutes or until barley is tender.
Season with salt and white pepper.
Servings: 6
Time preparation: 15 min.
Time total: 115 min.