I wish I could say that I love spring but I honestly can’t. There’s no spring where I live, you see, and the closest to seasons that we have are pre- and post-Christmas (just kidding, they’re wet and dry seasons). Kidding aside, I do appreciate the Black Eyed Peas (band) and this irresistible, honest to goodness, creamy Black Eyed Peas and Alfalfa soup.
A few weeks ago, a couple of Instagram bloggers had this idea of getting a bunch of people to do a collaboration to welcome spring. The theme was peas. #EasyPeasy was the hashtag (incidentally, please get on Instagram and check the other fabulous entries).
I was flattered that one of my mutuals invited me to join this party. I don’t have many followers on Instagram and I have a tiny, fledgling blog that I struggle to update. Anyway, it didn’t hurt to try and tag along. And so I made this creamy black eyed peas and alfalfa soup.
What can I say about this soup? It’s rich and milky and cheesy (thanks to the parmesan) and so, so easy peasy. And peasy, too. I used a cup of peas in this soup in keeping with the general theme.
The texture is kind of soft but gritty, very interesting to taste. Add to that the alfalfa and the toasted almond slivers and you have a winning soup right in your hands.
Why alfalfa? Well, I saw Mr. Bean once put alfalfa on a sandwich and I couldn’t get the picture out of my head. Besides, alfalfa’s very springlike and green and healthy. It’s refreshing and counterbalances the creaminess of the soup.
Easy peasy right? The only thing that might give you the slightest bit of trouble is when pureeing the peas especially if you’re all thumbs like me.
Want to start cooking this fabulous Creamy Black Eyed Peas and Alfalfa Soup?
2 tablespoons butter
1 head garlic
175 grams black eyed peas
1 liter water
240 ml (1 cup) heavy cream
100 grams parmesan cheese
a handful alfalfa sprouts
1 tablespoon butter
- 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.