Black-Eyed Pea Soup With Ham And Greens

Name: Black-Eyed Pea Soup With Ham And Greens
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 ounces ham, prosciutto, or bacon, chopped; 1 medium onion, chopped; 2 cups cooked, canned, or frozen black-eyed peas (see Note); 2 cups watercress, trimmed and chopped; Salt and freshly ground black pepper

December 20, 2011

The soup draws its main flavors from olive oil, cured meat, and watercress. It gains substance and supporting flavors from the peas and a little onion. The combination is delicious, warming, and celebratory in a rustic way. I like to serve with a bottle of Tabasco or any vinegar hot sauce at the table.

Cooks' Note

Frozen black-eyed peas (and white beans, chickpeas, and others) can be found in the supermarket freezer, and their convenience and quality are unparalleled; they’re faster and easier to use than dried beans or peas and far better tasting than canned ones. In the case of black-eyed peas, they need about half an hour to become fully tender. If you use precooked peas or those from a can (please rinse them first), that time will be reduced to almost nothing.

Recipe notes

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