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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Substitute black-eyed peas for a wonderful alternative soup. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time. Ingredients:
1 cup dried beans, covered with cold water and soaked overnight |
6 cups ham stock or 6 cups ham stock |
1 cup celery, chopped |
3/4 cup onion, peeled and chopped |
3 tablespoons butter |
3 tablespoons flour |
salt and pepper |
lemon slice |
2 hard-boiled eggs, peeled and sliced (optional) |
Directions:
1. Drain beans; place in stockpot and add ham broth.
2. Add celery and onion;p cook slowly until beans become soft.
3. Strain; press beans through a sieve or mash.
4. If necessary, add more water in order to have five cups of soup.
5. Blend butter, flour, salt and pepper; stir into hot bean broth slowly and simmer until thickened.
6. Serve hot with slices of lemon and hard cooked eggs.
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