Asparagus Soup with Split Peas and Barley

June  2, 2022
0 Ratings
Photo by dartz
  • Prep time 10 minutes
  • Cook time 1 hour
  • Serves 4
Author Notes

Nothing like fresh asparagus. Instead of the typical cream version, this is lighter and the contrast of textures is subtle but surprising. —dartz

What You'll Need
  • 1 bunch fresh asparagus
  • 1/3 cup green split peas
  • 1/3 cup barley
  • 6 cups water or broth
  • 1-3 sprigs fresh dill
  1. Pressure cook the asparagus with broth or soup vegetable for homemade stock- onions, celery, dill, salt & pepper for 30 minutes. Instant pots are great for this.
  2. Strain the broth, remove the asparagus and discard other vegetables.
  3. Cut the asparagus into 1/2" pieces, add split peas and lentils and pressure cook another 30 minutes.
  4. Adjust seasoning and serve topped with more chopped dill, a dash of freshly grated nutmeg. Crumbled cooked bacon (non-vegetarian). or garlic croutons are good toppings.

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