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Pea and barley stew à la Gabi

updated

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Ingredients for 4 servings:

  • 250 g green split peas
  • 500 g smoked bacon, streaky
  • 2 liters of water
  • 50 g pearl barley
  • 1 pack of soup vegetables, frozen
  • 500 g potatoes, peeled and diced
  • Salt
  • Black pepper, freshly ground
  • 1 tbsp flat-leaf parsley, finely chopped

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 35 minutes; Total time approx. 1 day 3 hours

Soak the peas in cold water overnight, then drain and discard the water. Bring the bacon to a boil in 2 liters of cold, salted water, cover, and simmer over low heat for about 1 1/2 hours. Remove, chop, and keep warm. Add the peas, pearl barley, and soup vegetables to the broth and simmer, covered, over low heat for about 45 minutes. Add the potatoes and cook for another 20 minutes. Add the bacon again, season with salt and pepper, and serve sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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