In 18 quart pot, saute onions, garlic and grated vegetables in oil over low heat for 20-30 minutes. Stir frequently to avoid burning.
In 12 quart pot, bring split peas, barley, lima beans and water to boil. Cook for 2 hours.
Combine soup with vegetables and spices. Cook for additional 20 minutes.
Tips:
For an elegant touch, serve with Cream Puff Swans.
Notes:
This recipe makes a large amount of soup. If you don't need it all, freeze the extras for later, or make just half the recipe. For a creamier texture, blend 1/3 of soup and pour back into soup pot or add roux made of 2 tablespoons oil and 2 tablespoons flour.
Description:
Photography and styling by Peri Photography
Medium
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Medium
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Easy
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