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.

Nutrition (per serving)

Ingredients

• 200 grams dried black eyed peas
• 2 pieces dried tangerine peel (aged is preferred)
• 100 grams rock sugar (adjust to taste)
• 1500 ml water

Steps

1. 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.
2. Drain the soaked black eyed peas. In a large pot, add the drained black eyed peas, prepared tangerine peel, and water.
3. Bring the mixture to a rolling boil over high heat.
4. 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.
5. Stir in the rock sugar until it fully dissolves. Taste and adjust sweetness if desired.
6. Ladle the sweetened black eyed pea soup into serving bowls and serve warm.

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