Top Secret Recipes | California Pizza Kitchen Dakota Smashed Pea and Barley Soup Recipe



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California Pizza Kitchen Dakota Smashed Pea and Barley Soup Recipe
California Pizza Kitchen Dakota Smashed Pea and Barley Soup
By Todd Wilbur

Recipe Type: Soup
Calories: 450
Cook Time: 2 hours 30 minutes
Recipe Rating: 4.7 (20 reviews)
 
Got one of those cool hand blenders? It comes in handy for this recipe, which requires the split peas to be smashed into a smooth consistency, just like the original. If you don't have a hand blender also called a stick blender, a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky consistency and added flavor that isn't found in most pea soups.

Source: "Low-Fat Top Secret Recipes" by Todd Wilbur.

Nutrition Facts
Serving size--2 cups
Total servings--4
Calories per serving--450
Fat per serving--3 g

2 cups split peas
6 cups water
2 14.5-ounce cans vegetable broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)

Garnish
chopped green onion

1. 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 75 minutes or until the peas are soft.

2. 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 75 minutes or until the barley is soft and most of the water has been absorbed.

3. 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.

4. 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.

Makes 8 servings.



        
Yummy!
Liz  
Submitted on: 01/15/14
Great recipe however I added chicken stock instead of vegetable and sautéed my in ions and garlic. I also threw in a ham hock, it's a great recipe!
Delicious
Steph  
Submitted on: 10/29/13
This was easy and very tasty. I did sauté the celery, onions and garlic before I put them in and i ran out of split peas so I used about a half cup legumes for the amount I was short. Very good and will definitely make again.
Short Cut
Michelle  
Submitted on: 07/28/13
Love this recipe, but I take a few short cuts. I sauté the veggies in olive oil first, until the onions are translucent, add the garlic for a few moments, and then throw in the peas and barley. After that, I add a quart of veggie broth and 6-8 cups of water (I normally start with 6 and then add more as needed). I add more salt than the recipe calls for and it comes out great, but I don't need two pots and can avoid draining the barley.
Linda  
Submitted on: 02/07/13
I made this recipe just as written and it was excellent. I was surprised at how flavorful it was without ham! This is a keeper - simple and delicious!
Dena  
Submitted on: 02/03/09
Excellent replica of this fantastic soup. I highly recommend using Texas Toast seasoned croutons as a garnish.Thanks for this recipe! I made a few quick changes to enhance the flavor and/or simplify prep: doubled the garlic and the salt (I used Kosher); put the veggies in the pot first and sauteed gently over med-hi heat, not to brown, but soften, then added the barley and the peas...THEN added the liquid. I think toasting the barley cooked it faster. Once the soup was fully cooked, I put half of it into my blender to puree. I know it goes outside of the recipe guidelines, but I didn't want to bother with two pots on the stove. It's just an ever so slightly different consistency than the original, but it's still awesome.
Jen  
Submitted on: 12/26/08
I have never had this soup at the CPK. I think this is the best split pea soup recipe. I appreciate it mostly because you do not need to have meat in this soup and you don't miss it because the flavors are so wonderful.
Sandee B  
Submitted on: 10/04/08
5 STARS, JUST AS GOOD AS CALIF. PIZZA KITCHEN
Sue  
Submitted on: 09/23/08
I didn't like Pea soup before this recipe. I actually made it for my best friend and then tasted it myself...oops! It didn't make it to her house :-)
Sarah  
Submitted on: 01/14/07
This is one of the best soups I have ever had! I have never had the real thing, but I dont know how it could be any better. I LOVE IT!!! Thank you sooo very much!!!
Isabel & Michael  
Submitted on: 01/14/07
This recipe is fantastic! Michael had the original of this very soup at CPK on New Year's Eve and LOVED IT! We found the recipe here at TSR and tried it at home, with ever so minor modifications, the following weekend and were extremely pleased (or was it "peased"?!?) with the results. Mod: we diced and boiled potatoes on the side and added them when we added the barley. Quite Excellent! Actually better than the CPK original!
Leah  
Submitted on: 01/08/07
Can't make enough of this soup... I LOVE IT! Thank you!
Nancy  
Submitted on: 11/10/06
Fabulous soup. We love it. Many many thanks!
Kathy  
Submitted on: 02/16/06
I've made this & love it. BUT I've so tweeked it around that I perfer it to CPK's, which I now think is tasteless. For one less step, I cook the barley for 30 min. & then add the veggies & cook until tender.
mike  
Submitted on: 12/31/05
On our many visits to Las Vegas, my wife and I make Cal Za Kitchen at the Mirage a definite stop for this delicious soup...the best on the strip.
Cathy  
Submitted on: 12/20/05
My absolute favorite. I cant believe how healthy it is considering how great it tastes!
Kelly  
Submitted on: 12/13/05
My family loves this! I go to Cal. Pizza Kitchen whenever I get the chance, but this is almost as good as being there! Your kids will eat their veggies!!
Braelin  
Submitted on: 11/06/05
This is great- just be careful when blending the hot split pea mixture- hot liquid in the blender can lead to a dangerous explosion! This thickens up quite a bit, so even it is watery when you finish cooking let it cool and it will be perfect.
Andi  
Submitted on: 11/06/05
This is one of my family's favorite. The long simmer makes a thick and hearty soup. Great with cottage cheese as a side dish. I do add extra carrots for more veggies and is good.
Alex Nichols  
Submitted on: 10/09/05
Tastes just like I am at CPK
linda  
Submitted on: 07/18/05
I just made this soup today, and I think 6 cups of water is way too much in the split peas. Perhaps 4 cups would be better. Even after adding the drained barley, it was still too watery. Not sure if I would make again. I have another recipe that I like better.