On New years day you guys might remember I did a post about the southern tradition of eating black eyed peas & greens, which I used to make a delicious (if I say so myself) soup. When I’m making a soup using legumes (said in my best french accent, layguuuum) I’ll always use fresh as opposed to canned. I know the canned ones are easier and quicker but to be honest you can’t beat the fresh flavour of the packet peas.
My whole thought for making anything is about layering flavours on top of each other to make the best possible most flavourful dish. That starts with soaking and cooking the peas (in this case).
Follow the packet instructions to soak the peas for whatever length of time (usually overnight). When doing this I like to add some salt & a couple of bay leaves to the water to start getting some flavour in there. The next most important step is to boil them. Now, you can just cook them in boiling salted water but why not make it a bit more interesting?
Try putting in some carrots, onion, celery, bay leaf, peppercorns and even a bouquet garni if you want. I find the more effort you put into the early stages of cooking will vastly improve the end result. If you’re going to go to the trouble of cooking fresh legumes go that little step further to make them even more tasty.
Also, when the peas are cooked don’t just throw the cooking liquid away down the sink, oh noooooo. Drain the cooked peas into another pot and use that liquid as the broth for your soup. Look at that, a double whammy! You just cooked really flovourful legumes AND made some veggie broth in the process, which saved you money as well. Pretty nifty me thinks.
Right get cracking.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.