Black Eyed Pea Broccoli Cheese Soup Recipes

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.

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.

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.

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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage, onion, bell pepper, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place cooked sausage mixture, chicken stock, black-eyed peas, diced tomatoes, pepper, oregano, and rosemary in a medium to large soup pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes.