Sweetened Black Eyed Pea Soup with Tangerine Peel陳皮眉豆沙
This comforting Cantonese sweet soup features tender black eyed peas simmered with fragrant dried tangerine peel and rock sugar. It's a simple yet deeply satisfying dessert, often enjoyed warm.
01Ingredients
- 200 grams dried black eyed peas
- 2 pieces dried tangerine peel (aged is preferred)
- 100 grams rock sugar (adjust to taste)
- 1500 ml water
Nutrition (per serving)285kcal
- Protein8.2g
- Carbs56.3g
- Fat0.8g
Fiber 7.1 gSodium 18 mg
02Steps
- Rinse black eyed peas thoroughly. Soak black eyed peas and dried tangerine peel in separate bowls with water overnight or for at least 4 hours. The tangerine peel should be scraped clean of its white pith after soaking to reduce bitterness.
- Drain the soaked black eyed peas. In a large pot, add the drained black eyed peas, prepared tangerine peel, and water.
- Bring the mixture to a rolling boil over high heat.
- Reduce heat to low, cover the pot, and simmer for 45-60 minutes, or until the black eyed peas are very tender and have softened.
- Stir in the rock sugar until it fully dissolves. Taste and adjust sweetness if desired.
- Ladle the sweetened black eyed pea soup into serving bowls and serve warm.
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