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Black Eyed Pea And Squash Soup

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
                Today's Menu

  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