3876. BUTTERMILK-LADY PEA SOUP with BACON

makes about 5 cups


4 uncooked bacon slices, coarsely chopped
1 small shallot, minced
1/2 teaspoon minced garlic
5 cups cooked lady peas
3/4 to 1 cup reserved cooking liquid from peas
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups buttermilk

Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in saucepan. Finely chop cooked bacon. Saute shallots and garlic in hot drippings over medium heat 2 minutes or until tender.

Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture. Stir in buttermilk. Cook over medium heat, stirring often, 8 minutes. (Do not boil.) Stir in up to 1/4 cup cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Spoon soup into 4 bowls, and top with bacon.


bacon recipe source: Cynthia Graubart, Southern Living, August 2015

1679. LADY PEAS with BACON and CORN

serves four


2 cups shelled lady peas
4 ears fresh corn, cooked
4 slices bacon or country ham
2 shallots or green onions

Place peas in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer until crisp-tender, about 30 minutes. Drain. Cut kernels from ears of corn. Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tablespoons. Return pan to heat. Add shallots; sauté 5 minutes. Add peas, corn and bacon. Heat thoroughly.


bacon recipe courtesy of: "Southern-Style Veggie Plate," Relish Magazine, July 2009 | 341 Cool Springs Boulevard, Suite 400, Franklin, Tennessee 37067