Spinach Split-Pea Soup With Bar­ley

Martha Stewart Living - - The Workbook -

2 tablespoons ex­tra-vir­gin olive oil, plus more for driz­zling 3 leeks, white and light­green 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 recipe, go to marthastew­art.com/ cooked­bar­ley), for serv­ing 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, purée 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. AC­TIVE TIME: 30 MIN. | TO­TAL TIME: 1 HR. 55 MIN. | SERVES: 6

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.