Black Eyed Pea Soup

This picture is my husbands version

Black Eyed Pea Soup

Holiday Cooking With Patti LaBelle

Ingredients

½  cup white onions
¼  cup shallots
4  garlic cloves
½ cup celery stalks chopped
½ ounce olive oil
1  tablespoon red chilies
½ pound unsalted butter
1  pound andouille sausage
3  tablespoon Red Rooster hot sauce
4  cups chicken stock or 2 gallons of water
1½ cups heavy cream
1  pound pre- soaked black-eyed peas
1  bunch of cilantro
Salt to taste
Pepper to taste
Garlic Salt to taste

Procedure

1. Dice the celery and onions into small cubes.
2. Crush the garlic.
3. Next, drain water off of pre-soaked black-eyed peas. 
4. Using a large pot, heat the oil over medium heat. 
5. Once the oil is hot throw in cubed vegetables along with the crushed garlic.
6. While this cooks for a minute or two, dice the uncooked sausage and add half of the sausage to the pot. 
7. Using a sauté pan, coated lightly with olive oil, to sauté to other half of the sausage. 
8. Once browned use a paper towel to soak up excess oil once removed from pan and then set aside. 
9. Continue with the soup mixture by adding the butter, salt, pepper and red chilies. 
10. Let all ingredients cook for 3-4 minutes. 
11. Next, add the beans to ingredients cook for a couple of minutes, 
12. Add chicken stock and cook over low heat for about 45 minutes to an hour.
13. Finally, add cream and stir.