Blackeye Pea Soup
1 pint Peas 1 Tbsp chopped Vidalia or sweet type Onion 1 tsp chopped Green Bell Pepper 3 pints Water
3 strips Bacon 1 cup light Cream - Half & Half Salt, to taste 1 inch Dry Toast Squares - croutons
Broil or fry bacon. Saute' onions and pepper in bacon fat. Shred [crumble] bacon and add with onions
and peppers to peas and water. Cook slowly for about 3 hours. Add more water as needed. Run through
sieve, working peas through. Add 1 cup light cream or milk. Salt to taste. Serve with 1 inch squares
of very dry toast.
Annie B. Jackson Recipes of the Deep South Macon, Georgia
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