2 teaspoons olive oil
2 onions, chopped
2 jalapeño peppers, seeded, deveined, and chopped (wear gloves to prevent irritation)
1 garlic clove, minced
1 (15-ounce) can black-eyed peas, rinsed and drained
2 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup water
2 tablespoons dry sherry
1 teaspoon lime juice
1/2 teaspoon salt
1 small onion or 2 scallions, finely chopped
2 tablespoons chopped fresh cilantro

In a medium nonstick saucepan over medium heat, heat the oil. Sauté the chopped onions, jalapeño peppers, and garlic until softened, about 5 minutes. Stir in the peas, broth, cumin, coriander, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 45 minutes. Remove from the heat; stir in the sherry, lime juice, and salt. Let the mixture cool slightly.
Transfer the soup to a food processor or blender; puree. Pour back into the saucepan and heat to serving temperature. Serve immediately topped with the finely chopped onion and cilantro.

Makes 4 Servings

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