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.

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.

Chiffonade (finely cut) the fresh basil.

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.

Let the soup simmer for 45 minutes while the barley cooks. Add more salt and pepper if necessary.