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Rinse and drain the split peas, then add them to a large pot with. 8 cups of water or broth. Add all of the other ingredients except the butter, scallions/chives, and salt and pepper. Bring to a boil, then reduce heat and simmer for about 90 minutes or until the split peas, barley, and vegetables are all soft. Stir occasionally, adding more water if/as needed. Use an immersion blender to puree the soup until smooth. Add salt and pepper to taste. Turn off the heat, cover, and let it sit for 10 to 15 minutes. Garnish with chopped scallions or chives and serve.
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Barley miso — heartier, earthier than rice miso for winter soups
Yellow split peas — split pea soup, Ethiopian kik wot, Indian dal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Barley miso — heartier, earthier than rice miso for winter soups
Yellow split peas — split pea soup, Ethiopian kik wot, Indian dal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Professional-grade blender — silky purees, hot soups, nut butters