Black Eyed Pea Soup
Episode 26 : Holiday Cooking With Patti LaBelle
Ingredients
½ cup white onions¼ cup shallots
4 garlic cloves
½ cup celery stalks chopped
½ ounce olive oil
1 tablespoon red chilies
½ pound unsalted butter
1 pound andouille sausage
3 tablespoon Red Rooster hot sauce
4 cups chicken stock or 2 gallons of water
1½ cups heavy cream
1 pound pre- soaked black-eyed peas
1 bunch of cilantro
Salt to taste
Pepper to taste
Garlic Salt to taste
Procedure
- Dice the celery and onions into small cubes.
- Crush the garlic.
- Next, drain water off of pre-soaked black-eyed peas.
- Using a large pot, heat the oil over medium heat.
- Once the oil is hot throw in cubed vegetables along with the crushed garlic.
- While this cooks for a minute or two, dice the uncooked sausage and add half of the sausage to the pot.
- Using a sauté pan, coated lightly with olive oil, to sauté to other half of the sausage.
- Once browned use a paper towel to soak up excess oil once removed from pan and then set aside.
- Continue with the soup mixture by adding the butter, salt, pepper and red chilies.
- Let all ingredients cook for 3-4 minutes.
- Next, add the beans to ingredients cook for a couple of minutes,
- Add chicken stock and cook over low heat for about 45 minutes to an hour.
- Finally, add cream and stir