Split Pea and Barley Soup

• 1 pound green split peas
• Water
• 3 tablespoons butter or cooking oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 bay leaves
• 1/2 cup medium barley
• Juice of 1 lemon
• 13 cup minced fresh dill
• Salt and freshly ground black pepper
• Sour cream or plain yogurt (optional)

1. Pick over the split peas.
2. Rinse, drain and place them in a saucepan.
3. Cover with water to the depth of one inch, bring to a boil and cook for two minutes.
4. Remove from heat and set aside to soften for one hour.
5. Melt butter or oil in a large, heavy kettle.
6. Add onion, celery and carrot and saute over medium heat until soft and just barely beginning to color.
7. Drain and rinse the peas and add them.
8. Add 10 cups of water and the bay leaves.
9. Bring to a boil, lower heat to a simmer and cook for one hour.
10. Add the barley and continue cooking one hour longer.
11. Stir the soup, add lemon juice and dill.
12. Season to taste with salt (don't be surprised if you need quite a bit) and pepper.
13. Serve topped with a dollop of sour cream or yogurt if you wish.

peas, water, butter, onion, celery, carrot, bay leaves, barley, lemon, dill, salt, sour cream

Taken from cooking.nytimes.com/recipes/1550 (may not work)