Chipotle and Black-Eyed Pea Soup with Double Cilantro

Ingredients

• 1 T olive oil
• 1 large onion, chopped
• 3-4 cloves garlic, chopped
• 1 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary
• 1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
• 1 pkg frozen black-eyed peas
• 6 cups chicken or vegetable stock or 4 cans chicken or vegetable broth
• 1/2 cup finely chopped fresh cilantro, plus more for garnish
• 2-3 T fresh lime juice
• 1/2 tsp. ground chipotle chile powder
• Salt and fresh ground black pepper to taste
• Sour cream or plain yogurt for serving

Directions

1. Warm the oil in a sturdy soup pot, then tip in the onion. Cook over medium high heat, stirring now and then, until the onion begins to relax and soften, about 2 minutes.
2. Add the garlic and let it cook for a few minutes more. Sprinkle in the fresh or dried rosemary and thyme, and keep everything going for another 2-3 minutes.
3. Pour in the frozen black-eyed peas and the chicken stock. Bring the pot to a boil, then turn the heat down to the gentlest simmer and let it cook 40-60 minutes, until the black-eyed peas are very soft.
4. Mix in the chopped cilantro and the chipotle chile powder or chopped chipotle pepper, then take the pot off the heat.
5. Puree the soup with a food processor, blender, or immersion blender, taking real care because the liquid is hot.
6. Once the soup is smooth, put it back over the heat and warm it until it reaches a barely bubbling simmer.
7. Add the lime juice, then season with salt and fresh ground black pepper to your taste.
8. Serve the soup hot, with sour cream or plain yogurt if you like, and pass extra chopped cilantro for finishing each bowl.