Gluten-Free Black-Eyed Pea and Cauliflower Soup
Great way to bring in good luck with the New Years' tradition of eating black-eyed peas!
- Serves: 8 persons
- ½pound bacon, sliced into small pieces
- 1tablespoon olive oil
- 1large white onion, chopped
- 2tablespoons minced garlic
- 1teaspoon dried thyme
- ½cup white wine
- 8cups chicken broth
- 2(19 ounce) cans black-eyed peas, rinsed and drained
- 1head cauliflower, broken into small florets
- ½teaspoon ground black pepper
Step 1Place bacon in a large pot and cook over medium heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon pieces on paper towels.
Step 2Heat olive oil over medium heat in the same pot. Add onion, garlic, and thyme; cook and stir until onion is softened, about 10 minutes. Stir in wine; cook until slightly reduced, about 4 minutes. Add chicken broth, black-eyed peas, and cauliflower florets. Season with black pepper. Bring to a boil. Reduce heat, cover, and simmer soup until flavors combine, about 20 minutes.
Step 3Remove soup from heat and let cool briefly, about 10 minutes. Puree soup with an immersion blender until smooth. Top with bacon pieces.