When I thought of this scene in Water Lily, I imagined a hearty stew that would be enjoyed by weary travelers. I personally love beef stew that has simmered for hours in the crock pot-yum! But Cam was expecting his friend to arrive, and as we all know, Aiden is a vegetarian.
“Stew!” Cam exclaimed, gesturing toward the table and chairs. “Please sit. I want to hear all about your journey.”
Cora and I sat quietly while the men talked. I nibbled on warm bread, watching as Cora swirled her spoon in her bowl before stabbing at a thick chunk of carrot. She was in her own little world again . . .
To be honest, I love this thick stew-like soup just as much as my meaty crock pot favorites.
This is NOT an original recipe. I got it straight from the California Pizza Kitchen. Their Dakota Smashed Pea and Barley Soup is the bomb! Isn’t that what the kids are saying nowadays? Or is it rad? No, that can’t be right . . .
This recipe is a bit more time-consuming than some, but believe me, the extra time and effort is totally worth it!
California Pizza Kitchen Dakota Smashed Pea and Barley Soup
1 pound of dried split peas
½ cup pearl barley
1 tbl fresh thyme (or ½ tsp dried)
2 tsp minced garlic
¼ cup thinly sliced scallion greens
½ tsp rubbed dried sage
large pinch of cumin
2 bay leaves
½ cup diced carrots
2/3 cup minced onion
½ cup finely diced celery
1 tsp salt
1 tbl soy sauce
2 quarts water
In a large pot, combine peas, barley, salt, water, bay leaves, soy sauce, thyme, garlic, sage, and cumin.
Bring to boil over high heat.
Reduce to simmer, cover, and cook 1 hour. Stir occasionally.
Stir in carrots, onion and celery. Cover and simmer until tender, about 20 to 30 minutes. Remove bay leaves. Garnish with scallions.
Serve with warm bread.