PEAS AND BARLEY SOUP WOW!! ENJOY DAN:

                          CURRY SPLIT PEA SOUP by CHEF DAN:

Serves 30 40

INGREDIENTS:

1/4-cup olive oil

1/2-cup lemon juice

12 garlic cloves, minced

8 carrots, sliced

4 onions, sliced

12 stacks celery, sliced

5 bay leaves

30-cups vegetables stock

11 cups dried split peas

2 cups toasted barley

1/4-cup curry powder

2 teaspoon cayenne pepper

2 tablespoons (EACH) Italian seasoning, oregano, thyme, and cumin

1 tablespoon black peppercorns

1 teaspoon liquid smoke

3 cup potato flakes

Garnish with toasted croutons

DIRECTIONS:

1.   In a stock-pot cover peas with 2 quarts of water and soak overnight.

2.    In a soup-pot over medium-heat, heat the olive oil and stir in the lemon juice, garlic, carrots, onions, bay leaves, and celery.

3.   Cook and stir for 20 minutes.

4.   With an immersion blend, blend vegetables until mixture form a smooth paste.

5.   Pour in the stock and bring to a boil over medium-heat.

6.    Stir in peas, barley, potato flakes and all spices including curry powder, and smoke.

7.   Reduce heat to simmer, and simmer for 1 hour.

8.   Season with salt and pepper to taste

9.   Garnish with roasted croutons.

ENJOY DAN:                                         BON-APPETITE!!