- 1/2 pound bacon, sliced into small pieces
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 2 tablespoons minced garlic
- 1 teaspoon dried thyme
- 1/2 cup white wine
- 8 cups chicken broth
- 2 (19 ounce) cans black-eyed peas, rinsed and drained
- 1 head cauliflower, broken into small florets
- 1/2 teaspoon ground black pepper
- Place bacon in a large pot and cook over medium heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon pieces on paper towels.
- Heat 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.
- Remove soup from heat and let cool briefly, about 10 minutes. Puree soup with an immersion blender until smooth. Top with bacon pieces.
08/28/2019
recipepes.com
gluten-free black-eyed pea and cauliflower soup, recipe
PT15M
PT1H
5
455 calories
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