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
- ½ cup full-fat plain yogurt (not Greek), whisked, for serving
- 2 cups cooked barley , for serving
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