We had this soup for dinner tonight. It had a very different taste than
most of the things that we eat, but we both enjoyed it. It took me a long
time to cut up all the vegetables.
* Exported from MasterCook *
Black Eyed Pea And Squash Soup
Recipe By : Vegetable Heaven, Mollie Katzen, revised to be fatfree
Serving Size : 6 Preparation Time :0:00
Categories : Beans And Legumes Eat-Lf Mailing List
Soups And Stews Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Dried Black-Eyed Peas -- Note 1
3 tablespoons sherry
2 cups Minced Onion
2 tablespoons Dry Mustard
2 tablespoons Minced Garlic
2 tablespoons Minced Fresh Ginger
2 teaspoons Salt
1 pound Fresh Mushrooms -- Note 2
10 Shiitake Mushrooms -- Note 3
1/4 cup Dry Sherry Or Vermouth
Or Chinese Rice Wine
1 medium Butternut Squash -- Note 4
4 cups Water
1/4 teaspoon Cinnamon
1 tablespoon Fresh Lemon Juice
1 tablespoon Cider Vinegar
Black Pepper -- To Taste
Finely Minced Fresh Parsley -- And/Or
Scallions For Top -- Optional
Note 1: soak the peas for at least 4 hrs (or 2 C fresh or frozen/defrosted)
Note 2: domestic mushrooms, stemmed and sliced
Note 3: fresh or dried and soaked, stemmed and thinly sliced
Note 4: 2 lb, peeled and cut into small dice (abt 5 C)
You can cook the black-eyed peas up to several days ahead, if desired.
Save time by preparing the other ingredients while the peas cook.
Place the soaked or fresh black-eyed peas in a saucepan and cover with
water by at least 2". Bring to a boil, turn the heat way down, and simmer,
partially covered, until tender - about 30 min. Drain and set aside.
Heat the 3 tablespoons sherry in a soup pot or Dutch oven. Add the onion,
mustard, half the garlic, half the ginger, and half the salt. Saute over
med heat for about 5 min. Stir in all the mushrooms and saute for a few
minutes, then add the 1/4 cup sherry. Cover and cook over med heat for
about 10 min.
Add half the squash and all the water. Bring to a boil, then lower the
heat to a simmer, and cover. Cook for about 10 min, then add the cinnamon,
lemon juice and vinegar along with the black-eyed peas, the remaining
garlic, ginger, squash, and salt. Cover again, and cook over low heat
until the most recently added squash is just tender, about 20 min.
Season liberally with freshly ground black pepper, and taste to see if it
needs more salt. Serve hot, topped with very finely minced parsley and/or
scallions, if desired.
Yield: 6 - 8 servings
NOTES : Cal 192, Total Fat 1g, Carb 38g Fib 6g Pro 8g Sod 730mg CFF 6%
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 26076 0 0 0 1363 0 0 0 0 0 0 0 0 0