Black-eyed Pea and Squash Soup with Shii
Source of Recipe
Mollie Katzen's Vegetable Heaven (adapted)
Recipe Introduction
Black-eyed Pea and Squash Soup with Shiitake Mushrooms
List of Ingredients
1 c dried black-eyed peas, soaked (or 2 c fresh or frozen/defrosted)
1 tbsp olive oil
2 c minced onion
2 tbsp dry mustard
2 tbsp minced garlic
2 tbsp minced fresh ginger
2 tsp salt
1 pound fresh domestic mushrooms, stemmed and sliced
10 shiitake mushrooms (fresh, or dried and soaked), stemmed and thinly
sliced
1/4 c apple juice
1 medium-sized (2-pound) butternut squash, peeled and cut into small dice
(about 5 cups)
4 c water
1/4 tsp cinnamon
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar (or lemon juice)
fresh black pepper to taste
finely minced fresh parsley and/or scallions for the top (optional)
Recipe
Place the soaked or fresh black-eyed peas in a
saucepan and cover with water by at least 2 inches.
Bring to a boil, turn th eheat way down, and simmer,
partially covered, until tender - about 30 minutes.
Drain and set aside.
Heat the oil in a soup pot or Dutch oven. Add the
onion, mustard, half the garlic, half the ginger, and
half the salt. Saute over medium heat for about 5
minutes. Stir in all the mushrooms and saute for a few
minutes, then add the apple juice. Cover and cook over
medium heat for about 10 minutes.
Add half the squash and all the water. Bring to a
boil, then lower the heat to a simmer, and cover. Cook
for about 10 minutes, then add the cinnamon, lemon
juice, and vinegar, along with the black-eyed peas,
the remaining garlic, ginger, squash, and salt. Cover
again, and cook over low heat until the most recently
added squash is just tender.
Season liberally with freshly ground black pepper, and
taste to see if it needs more salt. Serve hot, topped
with very finely minced parsley and/or scallions, if
desired.
Yield: 6 to 8 servings
Preparation time: 1 hour
Notes:
You can use fresh or dried shiitake mushrooms. If
using dried, soakd them ahead of time in 2 cups hot
water for about 30 minutes, then drain well.
This soup keeps well, if covered tightly and
refrigerated, for up to 5 days. It also freezes well.
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