These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Buttermilk-Lady Pea Soup with Bacon
From Statesboro Market2Go
<p>This recipe from Southern Living calls for Lady peas, but other field peas like Sadandy, pink-eye, and zipper peas can be substituted.<br /> Even served warm, buttermilk has a cooling effect on the palate, just right for summer meals.<br /> Goes well with <a href="http://statesboromarket2go.locallygrown.net/recipes/1614" target="_blank"><strong>cornbread</strong></a>.</p>Source: Southern Living (Entered by Market Manager)
Serves: 4
Ingredients
4
uncooked bacon slices, coarsely chopped
1
small shallot, minced
4 cups
Cooked lady peas
3/4 tsp
kosher salt
1/2 tsp
black pepper
2 cups
buttermilk
1/2 tsp
minced garlic
Step by Step Instructions
- 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. Sauté 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.