Kwanzaa: Black-Eyed Pea Soup
Source of Recipe
From "B. Smith's Entertaining and Cooking with Friends" by Barbara Smith
List of Ingredients
1 1/4 cups dried black-eyed peas (about 10 ounces)
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon minced garlic
1 cup chopped green bell pepper
5 cups homemade chicken stock or canned broth
1 bay leaf
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
3/4 cup diced smoked turkey
6 teaspoons sour cream (optional)
Fresh cilantro sprigs, for garnish (optional)
Recipe
Place the black-eyed peas in a large bowl and cover them with cold water. Soak overnight.
The next day, drain the peas, rinse them thoroughly and drain again.
In a large saucepan over medium-high heat, heat the oil. Saute the onion and garlic in the oil until soft. Add the reserved peas and the bell pepper, chicken stock, bay leaf, salt and red pepper flakes. Cover and bring to a boil. Reduce the heat and simmer for 1 hour or until the peas are tender.
Stir in the smoked turkey and simmer for another 15 minutes.
Remove the bay leaf. Pour into serving bowls and top each serving with a teaspoon of sour cream and a sprig of cilantro, if desired.
Makes 6 servings; analysis based on a 1-cup serving.
Cook's note: This can be turned into a side dish by using only 2 cups of the chicken stock and deleting the sour cream. Makes about 4 cups.
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