Split-Pea Soup with Spinach and Barley

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 leeks, white and light-green parts only, chopped and well washed
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 cups low-sodium chicken broth or water, or a combination
• 1 pound dried split peas, picked over
• 5 ounces baby spinach
• Kosher salt and freshly ground pepper
• 1/2 cup full-fat plain yogurt (not Greek), whisked, for serving
• 2 cups cooked barley, for serving

Directions

1. Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring, until tender, 6 to 8 minutes. Add broth and peas; bring to a boil, then reduce to a simmer and cook, partially covered, until peas are creamy, 50 to 55 minutes. Stir in spinach; cook until just wilted, about 5 minutes. Let cool slightly.
2. Working in batches, puree soup in a blender until smooth. Return to pot; season with salt and pepper. (If too thick, add water, 1 tablespoon at a time.) Ladle soup into bowls, drizzle with yogurt and oil, top with barley, and serve.