Wednesday, April 25, 2007
Black-eyed Pea soup
This thick and spicy soup is the product of a very frustrated end-of-Pesach cooking. Black-eyed peas had been given to us by a friend. I rarely cook with them. They are, happily, not actually a bean and can be used during Passover. I will try to post a photo later today. The second incarnation of this soup is currently on the stove. Note, the photo was taken of the very last bit of soup. It was devoured by 3 pre-teen/teen boys and 2 adults.
2 stalks celery thinly sliced
3 cloves garlic either pressed or finely diced
1 T coconut oil (can sub any other oil)
1 t. kosher salt (or less of the table variety, it's saltier)
sweat these ingredients on low heat until the celery is beginning to soften, but not browning at all.
add to this
1 can black-eyed peas and 4 jalapenos (less to taste) blended to a smooth paste (blender)
1 can black-eyed peas, drained
1 can tomato and green chili, drained (can sub 1 can diced tomato, drained, add chili peppers to taste)
1 t. black pepper, freshly ground
2 C. water
2 cubes bouillon cubes (I used chicken, you could use vegetable or even beef)
Cook in heavy stock pot over medium heat until reduced in volumn by 1/3 or to your preferred thickness.
Yields approximately 8 one and a half cup servings. Garnish with sour cream or shredded cheese.
Optional: Have a bit of leftover mashed potatoes? They can be used as a thicken if this isn't hearty enough. Too spicy? Cut the heat with 1 T catsup, more to taste. Add roasted carrots and onions, dice before roasting (450 degrees or gas mark 4 for about 15-30 min or until slightly roasted).
Serve with corn bread. I can't share that recipe as it is Ginger's uncle Johnny Dobbs' recipe and is available in the probably out of print Memphis Cookbook from the Junior League of Memphis in the late 50's.