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Serves 6
INGREDIENTS:
8 oz. cowpeas
6 cups water
1 large onion, finely chopped
2 yellow peppers, deseeded and coarsely chopped
3 oz. button mushrooms, thinly sliced
2 tbsp. fresh garden herbs, finely chopped (cilantro, parsley, chives, rosemary, basil)
1 large bay leaf
1 large clove elephant garlic, crushed
1 tsp. chili powder
2 tsp. salt
3 tsp. coarsely ground black pepper
sour cream to serve
METHOD:
Bring water to a boil in a deep pan. Add peas, onion, yellow peppers, mushrooms, garden herbs, bay leaf, elephant garlic, chili powder, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard. Reduce heat and simmer for 2 hours until smooth. Put in blender for a smoother soup. Serve red hot garnished with a dollop of sour cream. Soft rolls are a nice accompaniment.
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