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Quick Black Eyed Pea Soup
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks
Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter or oil (or 2)
1 large onion -- coarsely chopped
1 clove garlic -- finely minced
2 cups dried black-eyed peas -- picked over & rinsed
6 cups chicken, beef, or vegetable stock
1 smoked ham hocks -- optional
3 large carrots, peeled -- cut in 3-4 chunks
10 ounces fresh, trimmed or frozen baby okra -- thawed
Tabasco sauce or cayenne pepper -- to taste
salt -- to taste
serves 6
Heat the butter in the cooker; saute the onion and garlic until the onion is li
ghtly browned, about 4 minutes. add the pease, stock, ham hock (if desired), a
nd carrots. Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 10 minutes. Let the pressur
e drop naturally or use a quick release method. Remove the lid, tilting it awa
y from you to allow any excess steam to escape. Remove and discard the ham hoc
k, if used. Stir in the okra, Tabasco, and salt to taste. Simmer until the ok
ra is cooked, another 3 to 4 minutes. Adjust seasonings and serve.
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