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Helpful Chef Tips
- Rinse the black-eyed peas thoroughly before cooking to remove any debris.
- Cook the peas until tender but not mushy for the best texture.
- Add cauliflower towards the end of cooking to keep some of its crunch and nutrients.
Ingredients 0/10
Why This Recipe Is So Good
Directions
Cook the bacon in a large pot over medium heat, turning it now and then until it’s nicely browned, which should take about 10 minutes. Once done, transfer the bacon to some paper towels to drain. In the same pot, heat up the olive oil over medium heat. Add the chopped onion, garlic, and thyme, and cook, stirring occasionally, until the onion softens—this usually takes around 10 minutes. Pour in the wine and let it cook down a bit for about 4 minutes. Next, add the chicken broth, black-eyed peas, and cauliflower florets. Season with some black pepper, then bring everything to a boil. Once boiling, lower the heat, cover the pot, and let it simmer for about 20 minutes so the flavors meld together. After that, take the soup off the heat and let it cool for a few minutes. Use an immersion blender to puree the soup until it’s smooth and creamy. Finally, sprinkle the crispy bacon pieces on top and serve.
