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Black Eyed Peas and Alfalfa Soup

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This recipe is a fresh take from a post I originally shared on my old blog. It was part of an Instagram challenge called #EasyPeasy, where we celebrated spring by sharing dishes featuring peas. Several years later, it still feels like the perfect way to welcome the season!

Tags: Challenge Accepted

Black Eyed Peas and Alfalfa Soup

A hearty, creamy soup blending tender black-eyed peas and fresh alfalfa sprouts. Infused with rich flavors of garlic, then finished with a generous sprinkle of Parmesan for a savory kick. Perfect for a cozy meal, this soup balances creaminess with earthy goodness, and the Parmesan adds a delightful depth to each spoonful.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings 5 people
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Ingredients
  

  • 2 tbsps butter
  • 1 head garlic
  • 175 grams black eyed peas, around 1 cup
  • 1 liter water, 4 cups
  • 240 ml heavy cream, 1 cup
  • 100 grams parmesan cheese, 1 cup
  • salt, to taste
  • pepper, to taste

For toppings:

  • a handful alfalfa sprouts
  • 1 tbsp butter
  • almond slices

Instructions
 

  • Soak the peas in water for 5-10 minutes until soft.
  • In a large saucepan, melt the butter over low heat. Saute the garlic until lightly browned and fragrant. Add the peas and saute for 3 minutes.
  • Add 720 ml water (3 cups) and simmer for a few minutes. Remove from heat.
  • Transfer the peas to a blender. Add the heavy cream and puree the mixture until creamy. Transfer back to the saucepan.
  • Add the remaining water and parmesan. Season with salt and pepper and simmer for 5 minutes or until the parmesan is melted.
  • Meanwhile, place the almond slices and the butter in a microwave-safe dish. Lightly toast the almonds in medium high power for 10 seconds.
  • Top the soup with the alfalfa and toasted almond slices. Sprinkle additional parmesan cheese before serving warm.
Keyword Soup
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A Bee In My Bonnet

Hi, I'm A Bee In My Bonnet! I'm not a professional blogger—just someone who writes about whatever piques my interest. My posts are full of my own thoughts, feelings, and plenty of experiments. Most of the pictures here are snapped and edited by me, and when I share a recipe, it’s one I’ve personally created or tweaked after testing it out myself. This blog is my little corner to share slices of my world with you!
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