After Chef Riccardo Bosio graduated from the Instituto Professionale Alberghiera di State in San Pellegrino Terme, Italy at age 16, he went to work at the Michelin-starred restaurant Le Gavroche in London, England. By the time he was 17, Bosio was an executive chef on a private yacht off the Sardinian coast and sous chef at Hotel Cala di Volpe.

Bosio became sous chef at L’Enoteca on Rue Charles le V in Paris in his 20s. Thereafter, he made his way to the United States where he opened the restaurants Sesto Sento and Duca di Milano in Chevy Chase and also served as the private chef for the Italian ambassador. In 1996, Bosio opened Sotto Sopra restaurant in Baltimore, which showcases northern Italian cuisine.

Sotto Sopra
405 North Charles St., Baltimore
sottosoprainc.com

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Split Pea Soup with Garlic, Basil and Barley
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Course Soup
Servings
people
Course Soup
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the chicken stock to a boil. Add the split peas, minced garlic and dried basil. Turn the soup to a low simmer, cover it and let it cook for one hour.
  2. Use an immersion blender (preferable), a (regular) blender or a food processor to smooth out the split peas. Don’t completely cover the top of the blender. Instead, leave an opening and put a towel over the blender or food processor while blending.
  3. Chiffonade (finely cut) the fresh basil.
  4. Once you have pureed the soup, add the ½ cup pearl barley and the fresh basil. Cover the soup and keep it simmering. While the barley is cooking, add salt and pepper to taste.
  5. Let the soup simmer for 45 minutes while the barley cooks. Add more salt and pepper if necessary.
Recipe Notes

Note: Bosio makes homemade chicken stock but canned soup can also be used. Consider using low sodium chicken stock and add salt as needed.

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