Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Friday, October 8, 2010

Black Eyed Pea Soup with the Flavor of Fresh Dill

Today is cold and brisk.  Fall has arrived along with a craving for a nice hot bowl of soup.   Here is a simple recipe that uses some local, in season vegetables.  I am sure it will hit the spot.

Black Eyed Pea Soup with Fresh Dill
Step # 1:  Soak 1/2 cup of dried black-eye peas in 3 cups of water for approximately 2 hours.

Step # 2:  Boil and mash a potato then set aside - you can use an extra potato if you prefer a thicker soup.

Step # 3: Rinse your black-eyed peas, then bring to a boil and let simmer in 1 1/2 cups of fresh water.   While the peas are simmering, you will chop and saute 1 red bell pepper, 1 onion, 2 cloves of garlic, 1/2 cup of a deep green leafy vegetable and a 1/4 cup of fresh dill.

Step # 4:  Combine the sauteed vegetables, the mashed potatoes, 1 diced tomato, 1 teaspoon of salt and the black-eyed peas together. Simmer for a 1/2-hour.

Step # 5: Taste the soup to make sure the flavor and consistency is where you would like it to be.  If everything is perfect, you are ready to serve.

Step #6:  Finish by garnishing with grated Parmesan cheese and a sprig of dill.

1 comment:

  1. I am making this one for dinner --- I love black eyed peas!