Black-Eyed Pea Soup
Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Soups | Soups Special
Number of servings :
Prep time:
Cooking time: 1 ½ hour
Type of meal : | Soups | Soups
Special diet : | Vegetarian
Ingredients
1 lb (500g) dried black-eyed peas, sorted and rinsed
8 cups (2 L) water
1 1/2 tsp (7 mL) salt
6 thick slices bacon
2 large yellow onions, coarsely chopped
2 stalks celery, coarsely chopped
2 medium-size carrots, peeled and chopped
2 garlic cloves, minced
2 whole bay leaves
1 dried thyme, crumbled
5 canned reduced-sodium chicken broth
2 chopped, trimmed collards, mustard, kale, or turnip greens, rinsed
3 lemon juice
1/2 tsp (2 mL) hot red pepper sauce
Directions
Place peas in a 5-quart Dutch oven, add cold water to cover, and bring to a boil over high heat; cook for 2 minutes. Remove peas from the heat and let stand, covered, for 1 hour. Drain peas and rinse; return to the Dutch oven and add water and salt. Bring to a boil over high heat, reduce the heat to moderately low, and simmer, covered, for 30 minutes. Drain peas, reserving 1 cup liquid.
Purée 1 cup peas in a blender at high speed or in a food processor, adding 1 to 2 tablespoons of the reserved liquid, if necessary. With sharp kitchen scissors and with bacon slices stacked, cut bacon crosswise into 1/2-inch strips. (This step is easiest if the bacon is placed in the freezer for 1/2 hour before cutting.) Add bacon to Dutch oven and cook over moderately high heat, stirring occasionally, until crisp — 5 to 8 minutes. With a slotted spoon, transfer bacon to paper towelling to drain. In bacon drippings, sauté onions, celery, carrots, garlic, bay leaves, and thyme over moderate heat, stirring occasionally, until vegetables soften — 8 to 10 minutes.
Add reserved cooking liquid, stock, peas, and pea purée and bring to a boil. Reduce the heat to moderately low and simmer, covered, for 30 minutes. Stir in greens, return to a simmer, and cook, covered, until greens wilt — about 15 minutes. Mix in lemon juice, red pepper sauce, and reserved bacon and bring just to serving temperature. Remove and discard bay leaves, ladle into soup bowls, and serve.
Makes 8 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:134
