California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.
The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.
Dakota Smashed Pea & Barley Soup
California Pizza Kitchen Dakota Smashed Pea & Barley Soup
2 cups split peas
6 cups water
4 cups chicken broth
1/3 cup onion, minced
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon parsley
1/4 teaspoon white pepper
1/8 teaspoon thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/4 cup celery, diced
snipped green onion, for garnish
Rinse and sort the split peas.Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. A standard blender or food processor may also be used to puree the soup in batches.
This step may also be omitted. Drain the the remaining water from the barley and add the barley to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally. Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving. Garnish each serving with the snipped green onion.