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Creamy Black Eyed Peas and Alfalfa Soup

Spring Challenge: Creamy Black Eyed Peas and Alfalfa Soup

  • Author: Paula (Gobble The Cook)
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 1x


2 tablespoons butter

1 head garlic

175 grams black eyed peas

1 liter water

240 ml (1 cup) heavy cream

100 grams parmesan cheese

For topping:

a handful alfalfa sprouts

1 tablespoon butter

almond slices


  1. Soak the peas in water for 5-10 minutes until soft.
  2. 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.
  3. Add 720 ml water (3 cups) and simmer for a few minutes. Remove from heat.
  4. Transfer the peas to a blender. Add the heavy cream and puree the mixture until creamy. Transfer back to the saucepan.
  5. Add the remaining water and parmesan. Season with salt and pepper and simmer for 5 minutes or until the parmesan is melted.
  6. Meanwhile, place the almond slices and the butter in a microwave-safe dish. Lightly toast the almonds in medium high power for 10 seconds.
  7. Top the soup with the alfalfa and toasted almond slices. Sprinkle additional parmesan cheese before serving warm.
  • Category: Challenge, Soup
  • Method: Sauteing