Double Pea Soup
Double Pea Soup pairs two very different peas in one pot: dried black eyed peas for earthy body and canned green peas for sweetness. Both are cooked with their own liquid, so nothing is poured away. A generous half cup of olive oil softens the onion, carrot and celery and gives the blended soup a silky texture. Every ingredient is a pantry staple, and an immersion blender does the finishing work right in the pot.
Instructions
Soak the dried black eyed peas in water for 6 hours.
Put the soaked peas in a pot with 2 cups of fresh water and boil them uncovered for 35 minutes.
While they cook, warm the olive oil in a separate large pot. Add the chopped onions, diced carrots and chopped celery and sauté them until they soften.
Tip the black eyed peas into the vegetables along with the water they cooked in. Pour in the can of green peas, including the liquid in the can.
Season with salt to taste, then simmer the soup for 20 minutes.
Blend with an immersion blender until the soup is completely smooth.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
