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.
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.