Ingredients:

• 2 cups – split Green peas
• 6 cups – water
• 1/2 cup – barely
• 2 cans – Chicken broth (4 cups)
• 1 cup – carrot, diced
• 1/2 stalk – celery, diced (if available)v 1/3 cup – minced Onion
• 3 large Cloves – garlic, minced
• 1 tsp – Sugar
• 2 tsp – fresh Lemon juice
• 1/4 tsp – Cilantro flakes
• 1/4 tsp – white pepper
• Mint dried flakes
• 1 tsp – salt

Method:

1. Rinse split peas.
2. Place in a soup pot with 6 cups of water, chicken broth, seasonings, lemon juice, and sugar.
3. Boil for one minute then reduce heat and simmer for about 1 and a 1/2 hours or until peas are tender.
4. Meanwhile, combine the barley with 6 cups of water in a saucepan.
5. Boil for one minute, then reduce heat and simmer for an hour or until most of the water has been absorbed.
6. When the mixture has thickened, puree the peas in a blender or using a stick blender until smooth.
7. Drain the barley mixture using a colander or cheesecloth and add to the split peas.
8. Stir in chopped carrots and celery and simmer 15 to 30 minutes till the carrots are tender, stirring occasionally.
9. Remove from heat, cover, and allow sit at room temperature for 15 minutes before serving.

Recipe courtesy of Bramaramba Chandrashekar