Black Eyed Pea Broccoli Cheese Soup Food

BLACK-EYED PEA RESTAURANT BROCCOLI-CHEESE SOUP

Steps:

• 1. Steam or boil broccoli until tender. .
• 2. Place half and half and 2 cups water in top of a double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Chop broccoli into bite-size pieces and add to cheese mixture.
• 3. Mix corntarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

BLACK-EYED PEA'S BROCCOLI-CHEESE SOUP

Steps:

• Steam or boil broccoli until tender.
• Place half-and-half and 2 cups water in top of double boiler.
• Add cheese, salt and pepper.
• Heat until cheese is melted.
• Add broccoli.
• Mix cornstarch and water in small bowl.
• Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

BLACK-EYED PEA SOUP

Steps:

• Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
• Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
• Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
• Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

BLACK EYED PEA BROCCOLI CHEESE SOUP

Steps:

• Steam or boil broccoli until tender.
• Place half-and-half and 2 cups water in top of double boiler.
• Add cheese, salt and pepper.
• Heat until cheese is melted.
• Add broccoli.
• Mix cornstarch and water in small bowl.
• Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

BLACK EYED PEA SOUP

Steps:

• Heat oil in a soup pot, sauté garlic and onion for 2 to 3 minutes.
• Add all remaining ingredients except the parsley. Cover and bring to a boil.
• Reduce the flame to low and simmer for 20 minutes. Mash the potatoes slightly with a potato masher to thicken the soup. Serve and garnish with parsley.

BLACK-EYED PEA SOUP

Steps:

• In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
• Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.