Recipe - Black Eyed Pea And Squash Soup R T

1 cup Dried BlackEyed Peas; Note
1
1 tablespoon Butter; Plus
One half teaspoon Oil
2 cup Minced Onion
2 tablespoon Dry Mustard
2 tablespoon Minced Garlic
2 tablespoon Minced Fresh Ginger
2 teaspoon Salt
1 pound Fresh Mushrooms; Note 2
10 Shiitake Mushrooms; Note 3
One fourth cup Dry Sherry; Or Vermouth, Or
Chinese Rice Wine
1 md Butternut Squash; Note 4
4 cup Water
One fourth teaspoon Cinnamon
1 tablespoon Fresh Lemon Juice
1 tablespoon Cider Vinegar
Black Pepper; To Taste
Finely Minced Fresh Parsley;
And/Or
Scallions For Top; Optional

Note 1: soak the peas for at least 4 hrs (or 2 C fresh or frozen/defrosted)

Note 2: domestic mushrooms, stemmed and cut or sliced up

Note 3: fresh or dried and soaked, stemmed and thinly cut or sliced up

Note 4: 2 lb, peeled and cut into small dice (abt 5 C)

You can cook the blackeyed peas up to several days ahead, if desired. Save
time by preparing the other ingredients while the peas cook.

Place the soaked or fresh blackeyed peas in a saucepan and cover with
water by at least 2". Bring to a boil, turn the heat way down, and simmer,
partially covered, until tender about 30 min. Drain and set aside.

Melt the butter in a soup pot or Dutch oven. Add the onion, mustard, half
the garlic, half the ginger, and half the salt. Saute over med heat for
about 5 min. Stir in all the mushrooms and saute for a few minutes, then ad
the sherry. Cover and cook over med heat for about 10 min.

Add half the squash and all the water. Bring to a boil, then lower the heat
to a simmer, and cover. Cook for about 10 min, then add the cinnamon, lemon
juice and vinegar along with the blackeyed peas, the remaining garlic,
ginger, squash, and salt. Cover again, and cook over low heat until the
most recently added squash is just tender, about 20 min.

Season liberally with freshly ground black pepper, and taste to see if it
needs more salt. Serve hot, topped with very finely minced parsley and/or
scallions, if desired.

Yield: 6 8 servings

Prep Time: 1 hr

NOTES : Cal 226.3 Total Fat 3.6g Sat Fat 1.4g Carb 39.7g Fib 5.3g Pro 10.7g
Sod 945mg CFF 13.7%

Recipe by: Vegetable Heaven, Mollie Katzen

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Nov 11,
1998, converted by MM_Buster v2.0l.