Holiday madness. Stress. Need vacation.
Okay, no time for vacation. Need soup.
Lazy Potato and Black-Eye Pea Soup
2 tbs butter
2 lbs small baking potatoes, peeled and cut into 1″ chunks
7 celery ribs, chopped (about 3/4 cup)
3 or 4 carrots, chopped (about 3/4 cup)
1/4 large red onion, diced
4-5 garlic cloves, chopped
1 8-oz can Black Eye Peas, drained and thoroughly rinsed
Better than Bouillon Vegetable Base
1/4 cup light sour cream
1/4 cup good english cheddar cheese, made into bits
Pinch of rosemary
Ground black pepper.
In a large stock pot or Dutch oven, melt the butter. Combine the carrots, celery, garlic and onions and sweat on low temperature with lid on for 1 hour (This is where the laziness comes in. You must read a magazine or take a nap during this time; no multi-tasking allowed. It will ruin the flavor) or until carrots are becoming soft. Add 5 cups water and 2 1/2 tbsp Vegetable Base. Bring to boil, add potatoes and rosemary, reduce heat to med-high and cook until potatoes are done (about 20 mins). Mash with hand-held potato masher until vegetable bits are roughly the size of beans (no blenders — you don’t want it smooth.) Add beans, sour cream, and cheese and heat until all ingredients are heated thoroughly/melted (not very long).
Eat with nice toasty chunk of sourdough or pumpernickel bread.