Black Eye Pea Soup;
George
ingredients
- 1 Lb. Black eye peas, sorted and rinced
- 8 Cups Water
- 1 1/2 Tsp. Salt
- 6 Slices Bacon
- 2 Med Onion, diced
- 2 Med Carrots, chopped
- 2 Stalks Celery Chopped
- 2 cloves Garlic, minced
- 2 Ea. Bay leaves
- 1 Pinch Thyme
- 5 Cups Chicken broth
- 1 Tsp. Hot sause
- 3 Tsp. Lemon juice
- 1 Tb. Cuman
directions
- 1
Place peas in a 5 Qt. 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, cover for one hour, drain peas and rince; return to the duch ovenand add water and salt. Bring to a boil over high heat, reduce the heat to moderatly low, and simmer, cover for 30 minutes. Drain pras, reserving 1 cup of liquid.
- 2
Puree 1 cup peas in a blender at high speed or in a food processor, adding 1 to 2 Tb. Of reserved liquid if necesssary, With sharp scissors cut bacon. Add bacon to oven .
Source: George
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