For 4 Servings:
1 Tbs olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 leek stalk, washed, cut in rings
1/3 cup of celery root, diced
1 carrot, chopped
1 small parsnip, chopped
2 medium potatoes, diced
5 cups of water (+1/2 veg. broth cube), or vegetable broth
3 Tbs. barley grains
1 cup green split peas, dry
1 tsp basil, dried
1 tsp thyme, dried
1 bay leaf
1/4 tsp black pepper, ground
1/3rd cup parsley, chopped
1/2 tsp liquid smoke (optional)
1/3rd cup cubed celebration or field roast (or veg. bacon bits)
Heat some oil in a small pressure cooker, and saute the onion and garlic until transparent. Add leeks, celery, carrot, parsnip, potatoes and saute for abt. 5-10 more minutes stirring that the vegetables soften, but don’t burn.
Add the water/broth, the barley grains, split peas, basil, thyme and bay leaf.
Close the cooker and cook following instructions for abt. 20 minutes. Meanwhile heat more oil in a pan and saute the cubed field roast and the onion on medium heat until nicely roasted, stirring occasionally.
When the cooker pressure has cooled down, open the cooker, remove the bay leaf, stir and add parsley and smoke, and salt and pepper to taste. Blend parts of the soup or or all contents for a smoother soup in a blender.
When serving, add roasted onions and bacon bits as garnish. ©2013Sabineart.com