CREAMY BLACK EYE PEAS SOUP

Ingredients

1 pack Regal Black Eye Peas, cooked until tender

1 large onion, diced

3 – 4 pimento peppers, seeded and diced

4 – 5 slices bacon, chopped

2 extra slices bacon, chopped

4 cloves garlic, chopped

2 large sprigs thyme

3 – 4 blades shadon beni, chopped

1 – 2 tbsp green seasoning

4 cups chicken stock

2 cups water

Salt and black pepper

1 tsp pepper sauce

½ tsp all purpose seasoning

1 cup heavy cream

1 – 2 tbsp olive oil

Directions

1. Heat oil in a large pot over medium high heat. Add the 2 extra slices of bacon and fry until crisp. Remove. Chop into small pieces and set aside.
2. To the same pot with the oil and bacon fat, add the remaining chopped bacon, onions, and pimento peppers. Cook for a few minutes. Add the garlic, all purpose seasoning, the thyme leaves, shadon beni and green seasoning. Season with some salt and pepper.
   
3. Add the Regal Black Eye Peas and stir well. Add the chicken stock and water. Increase heat and bring to a boil. Let the soup cook for approximately 20 minutes. The beans should be tender.
4. Puree the soup in batches in a blender or food processor. Return the soup to the heat. Add the
   cream and pepper sauce. Season with a little more salt and pepper to taste. Taste and
   adjust seasoning if necessary.
5. When ready to serve, crumble the extra bacon into small bits and sprinkle over the top of the soup after it has been served in bowls.