1 lb. black eye peas
2 slices salt pork
1 c. diced onions
1 c. chopped celery
1 clove finely chopped garlic
2 tbsp. diced bell peppers
4 tbsp. butter

Soak peas overnight. Cook peas with the salt pork until tender. Saute onions, peppers, celery and garlic in butter until transparent.

Put peas in blender with sauteed vegetables and puree. Return to pot and add 2 cups of chicken broth and simmer for 30 minutes.