Black-eyed pea soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried black-eyed peas |
| 2 | cups | Boiling water |
| 4 | cups | Cold water |
| ¾ | teaspoon | Salt |
| Pepper to taste | ||
| 6 | slices | Bacon |
| Lemon slices | ||
| ½ | cup | Cream; whipped (optional) |
| Ground nutmeg (optional) | ||
Directions
Wash peas. Pour boiling water over them and soak for 6 hours or overnight.
Add the cold water, salt, pepper, and 1 slice bacon. Bring to a boil, cover, and simmer for 2 hours. Mash peas to a smooth paste (a blender is fine for this), and heat with the liquid to the boiling point. Cook 5 slices of bacon until crisp, and crumble in the bottom of soup bowls. Add a very thin slice of lemon to each bowl. Fill bowls with soup, float a spoonful of whipped cream on top of each and sprinkle with nutmeg. Yield: 6 to 8 servings.
SOAK BEANS OVERNIGHT
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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