Black-eyed pea soup

Yield: 6 Servings

Measure 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)

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.


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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