Black Eyed Pea Soup
Makes 6 to 8 servings
3 tablespoons olive oil
½ cup chopped white onion
½ cup chopped celery
¼ cup chopped shallot
4 cloves garlic, crushed and chopped
1 pound andouille sausage
½ cup (I stick) unsalted butter
1 teaspoon red pepper flakes
Salt and black pepper
2 15-ounce cans black-eyed peas
4 cups chicken stack
1 cup heavy cream
1 tablespoon hot sauce
Fried Leek (see other recipe)
1 bunch fresh cilantro, chopped
1.Heat 2 tablespoons of the olive oil in a large pot over medium heat. Stir in onion, celery shallot, and garlic. While this cooks for a minute or two, dice the uncooked sausage. Add half of the sausage to the pot.
2.In a sauté pan, heat the remaining 1 tablespoon olive oil over medium heat. Brown the remaining sausage. Once brown, use a paper towel to soak up excess oil in pan; set sausage aside.
3.Add butter, red pepper flakes, and salt and black pepper to taste to the onion mixture in the pot. Let cook for 3 to 4 minutes. Add black-eyed peas to pot; cook for a couple of minutes. Add chicken stock. Bring to a simmer; reduce heat to low Cook for 15 minutes. Stir In cream and hot sauce.
4.To serve, ladle soup into a bowl and top with Fried Leek, browned sausage, and cilantro.