BLACK-EYED PEA RESTAURANT BROCCOLI-CHEESE SOUP
This recipe was posted as a copycat recipe; however, I think it tastes exactly like the restaurant version. Definitely worth the extra calories. : )
Provided by Daily Inspiration S
Categories Vegetable Soup
Time 50m
Number Of Ingredients 8
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
Make and share this Black-Eyed Pea's Broccoli-Cheese Soup recipe from Food.com.
Provided by Biohazard
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 828, Fat 41.7, SaturatedFat 25.4, Cholesterol 134.4, Sodium 2485.6, Carbohydrate 86.3, Fiber 25.6, Sugar 20, Protein 40.2
BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the first 6 ingredients in a bowl.
- In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
- Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.
BLACK EYED PEA BROCCOLI CHEESE SOUP
This is a copycat recipe from the restraunt Black Eye'd Pea. It's a great soup and pretty quick and easy to whip up!
Provided by Allan Lee
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 782.3, Fat 41.7, SaturatedFat 25.4, Cholesterol 134.4, Sodium 2484.5, Carbohydrate 75.3, Fiber 25.5, Sugar 20, Protein 40.2
BLACK-EYED PEA SOUP
Provided by Food Network Kitchen
Time 3h
Yield 3 1/2 Quarts
Number Of Ingredients 12
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.
LOADED BLACK-EYED PEAS, SPINACH, AND VEGETABLE SOUP
An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.
Provided by Kathe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
- Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.
Nutrition Facts : Calories 177 calories, Carbohydrate 32.5 g, Fat 2.2 g, Fiber 7.7 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 321.9 mg, Sugar 6.4 g
BLACK-EYED PEA SOUP
This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 32 g, Cholesterol 67 mg, Fat 19.9 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 2228.2 mg, Sugar 5.9 g
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