| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup | 6 | Servings | |
INGREDIENTS
| 1 | c | Dried black-eyed peas |
| 2 | c | Boiling water |
| 4 | c | Cold water |
| 3/4 | ts | Salt |
| Pepper to taste | ||
| 6 | sl | Bacon |
| Lemon slices | ||
| 1/2 | c | Cream; whipped (optional) |
| Ground nutmeg (optional) |
INSTRUCTIONS
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. SOAK BEANS OVERNIGHT From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”