Black Eyed Pea Soup

Originally posted in January of 2012. It’s well worth a revisit.

This is one of our favorite soups, and one we don’t just relegate to January 1 or thereabouts. It’s a hearty, warming soup perfect for any cold day. It’s adapted from a recipe by Chef G. Garvin. We usually don’t use all the sausage, preferring a thinner soup. I also stirred in some cooked lacinato kale this time around, just because. It was awesome. Feel free to tinker; this one’s a forgiving test subject.

Black-Eyed Pea Soup

3 T olive oil
1/2 cup chopped white onion
1/2 cup chopped celery
1/4 cup chopped shallot
4 cloves garlic, crushed and chopped
1 lb. andouille sausage
1/2 cup unsalted butter
1 t red pepper flakes
salt and black pepper to taste
2 15-oz. cans black-eyed peas
4 cups chicken stock
1 cup heavy cream
1 T hot sauce
1 bunch fresh cilantro, chopped
Thinly sliced green onions, for garnish

Heat 2 tablespoons of olive oil in a large pot over medium heat. Stir in onion, celery, shallot and garlic. While this cooks for a minute or two, dice the uncooked sausage. Add half of the sausage to the pot and stir.

In a saute pan heat the remaining tablespoon of olive oil over medium heat. Brown the remaining sausage. Once brown, use a paper towel to soak up excess oil in the pan. Set sausage aside.

Add butter, red pepper flakes and salt and pepper to taste to the onion mixture in the pot. Let cook for 3 or 4 minutes.

Add black-eyed peas to the pot and cook for a couple of minutes. Add chicken stock. Bring to a simmer; reduce heat to low. Cook for 15 minutes, then stir in cream and hot sauce.

To serve, ladle soup into a bowl and top with green onions*, browned sausage and cilantro.

* – The original recipe called for fried leeks. Feel free to go that route. We go with green onions because it’s easier and lighter.


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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