Conch Pea and Butternut Squash Soup with Crispy Fried Sage
Heirloom Conch Peas are creamy and sublime, the perfect compliment to butternut squash in this soul warming soup for winter days!
CAROLINA CONCH PEA
The Conch Pea is one of more than 50 varieties of cowpea, or field pea identified in the Southern US. The first cowpeas were brought to this country in the 1600s by enslaved people from West Africa and quickly became a staple of the South. The Conch Pea, an ingredient in the Slow Food Ark of Taste, first appeared in the late 19th century in the St. John’s River region of north Florida, likely having arrived from the West Indies. This cream pea is similar to varieties such as "lady peas", a white pea with a pale eye. Cooked, conch peas are noted for their creamy texture and delicate flavor, making them popular among Southern cooks. They are ideal for soups and stews, adding just the right amount of flavor without overpowering other ingredients.
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