Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 8 cups

　　1 1/4 cups dried black-eyed peas

　　5 bacon slices

　　1 medium onion

　　2 celery ribs

　　1/4 teaspoon cayenne

　　1/2 teaspoon curry powder

　　1/2 teaspoon ground cumin

　　1/4 teaspoon dried hot red pepper flakes

　　6 cups chicken broth

　　3 tablespoons chopped fresh coriander leaves

　　

Step 1

Quick-soak black-eyed peas.

　　

Step 2

Coarsely chop bacon and finely chop onion. Thinly slice celery crosswise.

　　

Step 3

In a 5-quart kettle cook bacon over moderate heat, stirring occasionally, until golden, about 10 minutes. Add onion, celery, and spices and cook, stirring occasionally, until onion is softened. Add peas and broth and simmer, uncovered, until peas are tender, about 20 minutes. Season soup with salt and pepper.

　　

Step 4

In a blender purée 2 cups soup until smooth (use caution when blending hot liquids). Stir purée and coriander into soup remaining in kettle.