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Ingredients
- 4 uncooked bacon slices, coarsely chopped
- 1 small shallot, minced
- 1/2 teaspoon minced garlic
- 5 cups cooked Lady Peas
- 3/4 to 1 cup reserved cooking liquid from Lady Peas
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups buttermilk
- Ingredients for Lady Peas
- 9 cups fresh lady peas
- 1/2 small yellow onion, quartered
- 1 teaspoon kosher salt
- 9 cups water
Details
Servings 1
Adapted from myrecipes.com
Preparation
Step 1
Preparation
1. Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in saucepan. Finely chop cooked bacon. Sauté shallots and garlic in hot drippings over medium heat 2 minutes or until tender.
2. Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture. Stir in buttermilk. Cook over medium heat, stirring often, 8 minutes. (Do not boil.) Stir in up to 1/4 cup cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Spoon soup into 4 bowls, and top with bacon.
1. Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in saucepan. Finely chop cooked bacon. Sauté shallots and garlic in hot drippings over medium heat 2 minutes or until tender.
2. Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture. Stir in buttermilk. Cook over medium heat, stirring often, 8 minutes. (Do not boil.) Stir in up to 1/4 cup cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Spoon soup into 4 bowls, and top with bacon.
Preparation for Lady Peas
Preparation
Bring lady peas, onion, salt, and water to a boil in a stockpot over high heat. Reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming foam often. Drain, reserving 2 cups cooking liquid; discard onion. Refrigerate peas and cooking liquid up to 2 days.
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