Sometimes I get the feeling that too many people eat peas with black eyes every year – on New Year's Day. While I adore the southern tradition of black-eyed peas and rice (hoppin & John), often eaten with vegetables, I'm here to say that black-eyed peas deserve a place in your repertoire even in the rest of the world. year.
Do not get caught up in the need to cook them from buckets. Of course you can do it if you have the time – or in a pressure cooker – but there is no shame in opening a can in a given week. However you get there, peas with black eyes are child's play with rice, of course, or whatever wheat you prefer. Their robust consistency makes them natural even in summer salads and in this period of the year they can be protagonists in soups.
Take this from the author of the cookbook Gennaro Contaldo. It is simple inside, just a nice combination of vegetables and herbs, vegetable broth and a can of black-eyed peas, passed into something creamy but without cream. What brings the dish in a notch is the olive pesto that blitz quickly while the soup is cooking. It's a bit spicy and a little bit crunchy, and when you moisten it over it and mix it, the soup goes from good to glorious.
Add some bread and / or salad and you will have an abundant winter meal. Do not wait for the new year 2020 to do it, please.
MAKE AHEAD: The finished soup and pesto can be chilled separately for a maximum of 1 week or frozen separately for a maximum of 3 months. Defrost and heat the soup over low heat; bring the pesto to room temperature before serving.
NOTE: See Scrappy Vegetable Broth.
FOR THE SOUP
1leek, white and light green parts, trimmed
1spoon of extra virgin olive oil
1small carrot, well squeezed and minced
Leaves of 1 stem of fresh thyme
115 ounces can peas without eyes added without salt, drained and rinsed
2 1/2cupsvegetable broth without added salt, homemade or bought at the supermarket (see NOTE)
1/2teaspoonkosher salt or more if necessary
1/4teaspoonFreshly ground black pepper
1 1/4cupspitted green olives
1/4cupflat-leaf parsley leaves slightly lined
1clove of garlic
1spoonextra virgin olive oil
For the soup: Cut the leek in half lengthwise, rinse thoroughly (even between the layers), dry and then chop.
Pour the oil into a medium saucepan over medium heat. Once the oil shines, mix the leek, the garlic, the carrot and the thyme and cook until the vegetables begin to become tender, for 4 minutes.
Mix the peas with black eyes and pour the stock. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low, cover and cook until the vegetables are very tender and the aromas are joined, 15 minutes. Add salt and pepper and remove from heat.
Meanwhile, prepare the pesto: combine olives, parsley, garlic, capers and oil in a food processor or blender; impulse up to well incorporated but still a little big.
To finish the soup, use an immersion blender (stick) for puree until smooth. Taste and add more salt if necessary.
Divide the soup between the bowls. Complete each portion with a generous spoonful of olive pesto.
Tested by Joe Yonan; send an email to email@example.com.
Taken from "Gennaro & # 39; s Fast Cook Italian" by Gennaro Contaldo (Interlink Books, 2018).
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Calories: 230; Total fat: 15 g; Saturated fat: 1 g; Cholesterol: 0 mg; Sodium: 530 mg; Carbohydrates: 23 g; Dietary fiber: 4 g; Sugars: 4 g; Protein: 6 g.