Total Steps
2
Ingredients
16
Tools Needed
6
Ingredients
- 1 tablespoon Flour
- 2 tablespoon Butter
- 1/4 teaspoon Tabasco sauce
- 2 cup V-8 cocktail juice or juice from previously cooked vegetables(optional)
- 1 teaspoon Liquid smoke
- 1/2 cup White wine (Sauterne or Chardonnay quite nice)
- 1 teaspoon Herbal seasoned salt
- 2 tablespoon Butter
- 1/2 teaspoon Freshly ground black pepper
- 3 quart Water
- 2 large Firm potatoes
- 4 Carrots
- 3 small Onions
- 2 stalk celery
- 1/2 cup Barley
- 1 cup Dried green split peas
Instructions
1
Step 1
Prepare vegetables by cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces.
2
Step 2
2 - 2 1/2 hours
Bring barley and peas to a rolling boil in water. Add the prepared vegetables, wine, and seasonings. Simmer until the barley and all the vegetables are very tender. About thirty minutes before serving, add the V-8 juice or vegetable stock and a roux made of the butter and flour. Watch carefully as the soup thickens, lest it stick to the pot.
Tools & Equipment
Knife
Cutting board
Large pot
Measuring cups
Measuring spoons
Stirring spoon