Smoky Black-Eyed Pea Soup with Corn Bread Croutons

Name: Smoky Black-Eyed Pea Soup with Corn Bread Croutons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 4 slices applewood-smoked bacon slices, chopped; 1 liters cooked black-eyed peas; 237 milliliters (1-inch) cubed corn bread (about 3 1/2 ounces); 0 teaspoons crushed red pepper; 473 milliliters fat-free, less-sodium chicken broth; 1 Tbsp chopped fresh thyme; 6 garlic cloves, minced; 710 milliliters chopped onion; 1 teaspoons salt; 237 milliliters chopped trimmed watercress; 473 milliliters water

Smoky Black-Eyed Pea Soup with Corn Bread Croutons is a dairy free main course. One serving contains 335 calories, 17g of protein, and 8g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. Autumn will be even more special with this recipe. It is a rather inexpensive recipe for fans of Southern food. A mixture of thyme, less-sodium chicken broth, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

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Oven

Arrange corn bread in a single layer on a baking sheet.

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Cornbread

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Baking Sheet

Bake at 350 for 15 minutes or until golden brown.

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Oven

Heat a large saucepan over medium heat.

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Sauce Pan

Add bacon to pan; cook 5 minutes or until crisp, stirring occasionally.

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Bacon

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Frying Pan

Remove bacon from pan, reserving 1 tablespoon drippings in pan. Set bacon aside.

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Bacon

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Frying Pan

Add onion and garlic to drippings; cook 8 minutes or until tender, stirring occasionally. Stir in peas and next 5 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 40 minutes or until beans are very tender.

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Garlic

Pepper

Beans

Onion

Peas

Place half of bean mixture in a blender.

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

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Blender

Pour pureed soup into a large bowl. Repeat procedure with remaining bean mixture. Ladle about 1 1/3 cups soup into each of 6 bowls; top each serving with about 2 1/2 tablespoons watercress, 2 1/2 tablespoons croutons, and about 1 1/2 teaspoons bacon.

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Watercress

Croutons

Bacon

Soup

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Bowl

Ladle

Equipment

Ingredients

Servings:

4slices

applewood-smoked bacon slices, chopped 1liters

cooked black-eyed peas 237milliliters

(1-inch) cubed corn bread (about 3 1/2 ounces)0teaspoons

crushed red pepper 473milliliters

fat-free, less-sodium chicken broth 1Tbsp

chopped fresh thyme 6

garlic cloves, minced 710milliliters

chopped onion 1teaspoons

salt 237milliliters

chopped trimmed watercress 473milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Schlossgut Diel Nahe Riesling Kabinett. It has 4.2 out of 5 stars and a bottle costs about 23 dollars.