Black-Eyed Pea Soup
|Black eyed peas||1 Ounce, cooked according to package directions, with cooking liquid (1 Package, 330 Grams)|
|Cooking oil||30 Milliliter (2 Tablespoons)|
|Celery||240 Milliliter, minced (1 Cup)|
|White of leek||3 , sliced|
|Garlic||2 Clove (10 gm), minced|
|Beef broth||960 Milliliter (4 Cups)|
|Fresh thyme/1 teaspoons/ 5 milliliters crushed dried thyme||30 Milliliter, chopped (2 Tablespoons)|
|Fresh cilantro/Parsley||30 Milliliter, chopped (2 Tablespoons)|
|Fresh marjoram/1 teaspoon / 5 milliliters crushed dried marjoram||15 Milliliter, chopped (1 Tablespoon)|
|Bottled hot pepper sauce||1⁄4 Teaspoon (1 Milliliter)|
|Bacon||1⁄4 Teaspoon, cooked and crumbled (For Garnish)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
Set cooked black-eyed peas aside; do not drain.
In a large saucepan or Dutch oven, heat oil; add celery, leeks and garlic.
Saute 5-8 minutes over medium heat.
Stir in beef broth, bay leaf, thyme, cilantro, marjoram and lemon juice.
Bring to boiling; reduce heat.
Simmer, uncovered, 10 minutes.
Remove bay leaf.
Add beans and their liquid; process mixture in batches in food processor or blender.
Return to pan; season to taste with salt, pepper and hot pepper sauce.
Reheat until warmed.
Garnish each serving with crumbled bacon and cilantro or parsley, if desired.