Updated: Jan 1, 2021
RInging in 2021 with black-eyed peas? Try this soup! Full of rich flavors, quick and easy to prepare....and if you've never used lime pepper before, here is a recipe in which to give it a try!
Prep Time: 20 minutes Yield: 4 servings
1/4 cup olive or vegetable oil
1 large vidalia onion, roughly chopped
1 tsp salt (to taste)
1/2 tsp dried red pepper flakes
1 tbsp granulated sugar
1 tsp thyme
1 tbsp champagne vinegar, white wine vinegar, or lemon juice
dash of cayenne
1 tsp lime pepper (may substitute lemon pepper)
a few drops of hot sauce (I prefer Schlotzsky's)
3 chopped cloves of garlic (or 1 tsp garlic powder if fresh garlic isn't available)
1 15 ounce package frozen black-eyed peas (not thawed)
2 cups unsalted chicken or vegetable stock
2 1/2 cups water
1 tbsp unsalted butter
1/4 cup heavy cream
In a medium 6 quart saucepan, heat olive oil over medium high heat. Add chopped onion and salt. Saute onions until translucent, reducing heat to medium. Add dried red pepper flakes, sugar, thyme, vinegar, cayenne, lime pepper, hot sauce, and chopped garlic. Continue to saute the onion mixture for 2-3 minutes.
Add the frozen peas to the pan, stirring well to coat the peas with all seasonings. Saute for a minute, then add the unsalted chicken stock and water.
Simmer soup for 7-8 minutes over medium heat. Taste and adjust for salt and heat.
Remove soup from heat and let cool for ten minutes. Using hand immersion blender, blend the peas until mostly smooth, with some peas remaining whole. Stir in the butter and heavy cream.
Note: Soup is best the day after it is made to allow the flavors to meld.
Lime pepper is a terrific addition to your kitchen seasoning inventory. It is difficult to find in major grocery stores, so I purchase via mail order. See link below for information.
Servings: 4 Calories per serving: 211