Eastern European Black-Eyed Pea and Leek Soup Recipe

Eastern European Inspired Black-Eyed Pea and Leek Soup

Embark on a culinary journey with this exquisite Eastern European-inspired Black-Eyed Pea and Leek Soup. This hearty and nutritious soup harmoniously blends the earthy flavors of black-eyed peas and leeks, with the aromatic hints of rosemary and a delightful kick of horseradish. Perfect for a cozy meal, this soup is both satisfying and nutritious, ensuring a delightful dining experience for you and a loved one.

Serves: 2, Difficulty: Intermediate

Preparation Time: 20 minutes, Cooking Time: 40 minutes

Ingredients

• 200 grams of black-eyed peas, soaked overnight
• 2 leeks, sliced
• 2 grams of dried rosemary
• 20 grams of horseradish, grated
• 30 grams of alfalfa sprouts
• 20 grams of mustard
• 500 ml of water
• Salt, to taste
• Pepper, to taste

Method

• Drain and rinse the soaked black-eyed peas.
• In a large pot, combine the black-eyed peas and 500 ml of water. Bring to a boil.
• Reduce the heat and let it simmer for 20 minutes, or until the black-eyed peas start to become tender.
• Add the sliced leeks, dried rosemary, and grated horseradish to the pot. Continue to simmer for another 15 minutes.
• In a small bowl, mix the mustard with a bit of soup broth to create a smooth paste. Stir it back into the pot.
• Season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
• Serve hot, topped with a handful of alfalfa sprouts for a fresh, crunchy contrast.

Tips

• For a thicker soup, you can partially mash the black-eyed peas before adding the leeks.
• For added depth of flavor, you can sauté the leeks with a bit of olive oil before adding them to the pot.

Nutritional Information