25 Reviews of California Pizza Kitchen's Dakota Smashed Pea & Barley Soup

From: FlemishMinx

On Oct 3, 2004

A great-tasting, hearty soup. I used vegetable stock, and also quick-cooking barley-I think the barley amount is just right, gives the soup nice body and I don't think it overwhelms the pea taste at all. Thanks for posting !

From: Suzie_Q

On Jun 11, 2008

Absolutely delicious! I will be making this again and again. I halved the recipe since I was cooking for 3 people and didn't make any changes except I upped the thyme to almost a full tsp and added some basil as well. I added all the barley called for and it was quite thick, but everyone in my house loves barley, so we didn't mind. We ate this as a meal with salad and dinner rolls, but it was so filling I don't think we needed the salad or rolls. I made it in the morning and by the time I reheated it for supper the flavour had really enhanced and was even more delicious. Thank you so much for sharing this recipe.

From: OhMyStars!

On Aug 2, 2004

It tasted pretty good, and was easy to put together, but the next time I will cut the barley way back since it was very thick and overwhelmed the pea flavor.

From: AZRT

On Oct 30, 2003

This is my favorite dish at CA Pizza kitchen. No one can believe I order this over the pizza's! I have made this recipe several times. It is a pretty fair clone.

From: justcallmetoni

On Apr 10, 2005

Wow! I love pea soup and this might be my favorite of those made without hambones or hamhocks. The lemon and thyme pair nicely to give lightness while the barley gives it body and heft to make it a suitable meal in a bowl. I added an extra clove of garlic and used all other ingredients as show. When it got to the puree stage, I reserved about 1 1/2 cups of the cooked pea soup on the side, then used the immersion blender on the rest. The reserved peas were added back in and gave me little bits of whole peas and diced onions in the creamy base. Given the comment on the barley, I initially added 2/3 of the cooked grain and stirred before deciding that I wanted all of the barley. If in doubt, try it that way. Thanks Roosie!!

From: karen in tbay

On Jan 15, 2004

Tried this soup back in Oct/01 before Zaar and had this recipe printed from the top secret recipe site.

From: Chef #445291

On Feb 14, 2007

I tried this in the restuarant and loved it. This recipe is just as good. I used a little more salt and thought the flavor was fantastic. I'll make this again and again!

From: Chef #883210

On Jul 6, 2008

Wow what a great find- We had this soup at CPK and I had been trying to guess the ingredients I was so pleased to see that somebody figured it out. My only recommendation is add a little more salt to taste or maybe one less cup water and one more cup broth.

From: Mrs. Moon

On Aug 22, 2007

I was looking for something different to do with pea soup and stumbled on this. I used quick barley and otherwise made it as written. Never had California Pizza Kitchen's but this is very good.

From: MechanicalJen

On Oct 22, 2007

Wow! I got split peas to try this recipe, first time cooking with them. Healthy, delicious, and budget friendly. I'm trying to figure out what the catch here is. Can't wait to finish the leftovers, here. Thanks so much for adding this to my "make often" file.