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Herb Wilson's Black-Eyed Pea Soup

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Q. Where can I find the recipe for Black-Eyed Pea Soup used in the recent edition of the Early Show?

A. Herb Wilson of the Bull Run restaurant in New York City created the following recipe for the CBS Early Show's regular Saturday morning segment, Chef on a Shoestring. The chef is normally given a budget of $30 from which to make a main course, side dish, and dessert for a family of four. In the case of Chef Wilson, however, he was asked to prepare a special New Year's meal for six with $60 available. The Black-Eyed Pea Soup accompanied dill blini with salmon caviar; red wine-braised oxtails with roasted carrots; and caramelized crêpes with baby bananas and vanilla ice cream. The recipes from the Chef on a Shoestring segment are available on the CBS Web site, but we don't know how long they make them available. In any case, here's the soup recipe:

Black-Eyed Pea Soup 


1/2 pound or 1 bag of dried black-eyed peas
1 bunch snow pea leaves or pea tendrils
1/2 pound of smoked bacon, cut in small dice, 1/4 inch
1/2 celery stalk, cut in small dice, 1/4 inch
1 red pepper, cut in small dice, 1/4 inch
1 carrot, cut in small dice, 1/4 inch
1 yellow pepper, cut in small dice, 1/4 inch
1 quart chicken broth
1 smoked ham hock
1 teaspoon garlic, thinly sliced


Soak black-eyed peas overnight in water. The next day, boil black-eyed peas with ham hock until tender. Do not strain. Add chicken broth to pea mixture to make the soup the consistency of broth. Sauté bacon until crisp. Remove from pan and sauté vegetables in bacon fat. Add the sautéed carrots, red peppers, celery, pea leaves, sliced garlic, and bacon to the soup before serving.

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