The other morning we woke up and looked outside and saw a rare sight for us – fog. Which, of course, made me think of pea soup. As it was a coolish day, in addition to being unusually wet, I made a big pot of curried split pea and barley. It was as thick as a Sherlock Holmes-esque London fog but a hell of a lot tastier.
Foggy Day Split Pea Soup
- 2 cups dried split peas
- 1 cup pearled barley
- lots of water
- 2 small or 1 large yellow onion
- 2 large carrots
- 2 large stalks celery
- 2 small potatoes
- 2-3 tsp curry powder, or more to taste
- salt and pepper to taste
Start by putting the split peas and barley in a large pot and covering them with several inches of water. Cover, bring to a boil then turn the heat off and allow to quick soak for at least half an hour, up to an hour. Drain off the soaking water, rinse out the pot, and put the peas and barley back into the pot. Add 10-12 cups of water then bring to a boil again. Reduce heat and cook, covered, until split peas are soft. This will take a couple of hours. When the peas are soft puree half the soup in a blender then put back into the pot. Cut the onions, carrots, celery, and potatoes into small dice and add to the pot. Cook the soup at a simmer, stirring to make sure it doesn’t stick, for an hour. If it seems too thick, as if too much water has evaporated, add a little boiling water as it cooks. Add the curry powder and cook until the vegetables are soft. Adjust flavor with salt and pepper. If you add more curry powder at this point if you like then cook another 15 minutes to incorporate. This soup is good the first day and even better the second day. Make sure to heat slowly so it doesn’t stick and burn. You can thin with a little water when reheating.