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Gallery Split-Pea Soup with Spinach and Barley Credit: Kate Mathis Recipe Summary prep: 30 mins total: 1 hr 55 mins Servings: 6
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 leeks, white and light-green parts only, chopped and well washed 2 carrots, peeled and chopped 2 celery stalks, chopped 8 cups low-sodium chicken broth or water, or a combination 1 pound dried split peas, picked over 5 ounces baby spinach Kosher salt and freshly ground pepper 1/2 cup full-fat plain yogurt (not Greek), whisked, for serving 2 cups cooked barley, for serving
Cook’s Notes When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.
Gallery Split-Pea Soup with Spinach and Barley Credit: Kate Mathis
Recipe Summary prep: 30 mins total: 1 hr 55 mins Servings: 6
Gallery
Split-Pea Soup with Spinach and Barley Credit: Kate Mathis
Split-Pea Soup with Spinach and Barley
Credit: Kate Mathis
Split-Pea Soup with Spinach and Barley
Recipe Summary prep: 30 mins total: 1 hr 55 mins Servings: 6
Recipe Summary
prep: 30 mins total: 1 hr 55 mins
Servings: 6
prep: 30 mins
total: 1 hr 55 mins
prep:
30 mins
total:
1 hr 55 mins
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 leeks, white and light-green parts only, chopped and well washed 2 carrots, peeled and chopped 2 celery stalks, chopped 8 cups low-sodium chicken broth or water, or a combination 1 pound dried split peas, picked over 5 ounces baby spinach Kosher salt and freshly ground pepper 1/2 cup full-fat plain yogurt (not Greek), whisked, for serving 2 cups cooked barley, for serving
Directions
Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring, until tender, 6 to 8 minutes. Add broth and peas; bring to a boil, then reduce to a simmer and cook, partially covered, until peas are creamy, 50 to 55 minutes. Stir in spinach; cook until just wilted, about 5 minutes. Let cool slightly.
Working in batches, puree soup in a blender until smooth. Return to pot; season with salt and pepper. (If too thick, add water, 1 tablespoon at a time.) Ladle soup into bowls, drizzle with yogurt and oil, top with barley, and serve.
Cook’s Notes When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.
Cook’s Notes
When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.
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All Reviews for Split-Pea Soup with Spinach and Barley
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Split-Pea Soup with Spinach and Barley
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
