Curried Black-eyed Pea Soup

total time:: 1 hr

Serves 6-8

This soup is a traditionally eaten on New Year’s Day in the South. It’s rumored to give those who eat it good luck for the year. This “Hoppin’ John” has a twist to it in that has a bit of curry in it. I believe the curry adds to it making it a hearty soup full of body and flavor. We like it with some good hot, fresh, cornbread.

ingredients

1 1/4 C dried black-eyed peas
5 slices bacon, cut into pencil thin strips
1 medium onion, chopped
2 ribs celery, chopped
1/4 tsp ground cayenne pepper, or to your taste
1/2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp red pepper flakes
6 C chicken broth
3 tbsp fresh cilantro, chopped

directions

1
You can “quick soak” black-eyed peas by covering peas with at least 2” of water and bringing them to a boil for 2 minutes. After boiling, let them sit for an hour and then drain.
2
Heat a 5 quart pot over medium-high heat and cook bacon until done. I prefer not to cook it crisp but chewy. Next, add onion, celery and spices and cook until onion is soft; about 5 minutes. Finally add the quick soaked black eyed peas, chicken broth, and reduce the heat to low and simmer uncovered until peas are soft, about 20 minutes. Season the soup with salt and pepper. Remove about 2 cups of soup and puree in a blender until smooth. Return pureed soup along with cilantro to remaining soup in pot, mix well and serve.

notes

Serving suggestion: Slice cornbread in half and place in the bottom of a bowl. Ladle soup on top of cornbread. Garnish with some cilantro and perhaps a dollop of sour cream. Photo note: Morning cruise through Indian Passage, Fife Sound, BC,

Source: Don Chase