London Fog "Thick as pea soup"..recipe and tips. A 2 for 1 recipe

Nothing is more comforting on a chilly day than a bowl of good thick, split pea soup.
The best "Thick as pea soup", London Fog, split pea soup is made over several hours and fills the whole house with the aroma of a warm welcome.

Health benefits:
Barley..good for the heart helps reduce harmful cholesterol ; has antiviral, anticancer activities; potent antioxidant including tocotrienois.
Split peas high in Vit. B complex; fiber; helps regulate blood sugar; reduces cholesterol;plant, easier to digest, protein.

The secrets are:
Make a good soup base with lots of fresh vegetables: large, chopped into 3/4 inch pieces( this is going to cook for 2-3 hours) carrots, celery, onions,leeks, saute in hot oil and cook until wilted ( sweated).

Cover with boiling water/vegetable stock and boil for then high simmer for 1 hour, adding salt & pepper.

Skim off any scum then add herbs ( sage, thyme, parsley stalks, bay leaves).If you add herbs before skimming they will be lost.

Add washed and well rinsed split green ( or yellow) peas, and stir well.
Medium Simmer for further 45 mins.

Now add well washed and drained pearl barley and/or 2 large starchy potatoes cut into 1 inch cubes.
Cook on medium-low simmer for 1 hour, stirring every 20 mins especially at base of pan, cover with a lid.

Check seasonings.

The soup will thicken up as it cooks and especially as it cools down.

This is the basic recipe, you may add any of the following:
Garlic
Herb Dumplings instead of barley..add when soup is on a high boil,and has to  have lots of liquid or soup will burn
Pasta instead of barley
Chopped mint fresh or dried
Fresh/dried rosemary
Fresh tomatoes
Smoked paprika
Ground cumin
De-frosted green peas to finish
Cream/yogurt to finish
Chopped parsley to finish
dried or fresh chili
Tempeh

The amounts are approx:  serves 4-6 complete meal with chunks of fresh bread

4 large carrots ( don't use skinny new ones they will not hold up and have no flavor) cut into 1"-3/4' pieces
3 large brown onions cut into 8ths..big thick slices
2 large, well washed, leeks cut in 1 inch slices
5 ribs celery cut in 1 inch slices
2 large Russet ( starchy) Potatoes ( approx 1  1/ 2pounds) peeled and cut into 1 inch cubes

8 cups water or stock ( you can always add more as it cooks)..depends on high simmering, and evaporation and the altitude you cook at, I cook at sea level.

fresh herbs of choice

+ 2 large dried bay laurel ( bay leaves)

sea salt and black pepper

2 cups ( 1 pound) split green peas..picked over, washed well and drained...do not wash and drain until you need them as they will just stick together, in a clump!

3/4 cup (6ozs) pearl barley ( the outer bran has been removed)..these can be washed well and drained before use.

1/2 bunch parsley with stalks


The bright green pea soup sold in cans and some restaurants has baking soda added to break down the peas quickly, this  also increases the sodium and is unnecessary I believe.

This same recipe can be used with lentils for "old fashioned" lentil soup, substituting  well washed and drained, beige  or blue -green lentils for the dried split peas peas...and adding ground cumin..