As we all look towards 2017, just hours away, I want to send my best wishes to all of my readers and the world for a healthy, happy, joyful, peaceful and prosperous New Year. Towards that end, I’m sharing one of my favorite recipes from Mashed – Beyond the Potato (Gibbs Smith, Sept. 2016) as my gift to you as we move into the future. Happy New Year!
Lucky Prosperity Soup
(reprinted with permission of Gibbs-Smith, Publisher)
Yields 8 to 10 servings
New Year’s Day in the South ushers in a call to wealth and prosperity, which are symbolized by black-eyed peas (representing coins) and collard greens (representing greenbacks). Often, they’re cooked separately, usually with some ham hock for flavor, and put together on the same plate with rice. This delicious soup takes the best of the bunch and puts them all in one pot, with the exclusion of rice. If you can’t find collard greens, substitute kale or another sturdy green. This soup is finished with a traditional sweet and onion splash from a southern garnish known as chow-chow. If you cannot find it, substitute a tradtional relish, but modify the results as suggested in the recipe.
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, smashed and diced
3 teaspoons kosher or sea salt, divided
1 1/2 teaspoons ground black pepper
1 tablespoon red wine vinegar
4 cups (1 1/4 pounds/ 565g) rehydrated black-eyed peas, rinsed
3/4 pound (340g) smoked ham hock
8 cups (1.9l) water
1 large bunch collard greens, rinsed, tough stems removed and discarded, and cut into 1/4-inch (6-mm) strips
1 teaspoon hot pepper sauce or Tabasco
1/3 cup (80g) chow-chow or 2 tablespoons traditional relish
Melt the butter with the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, celery, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir to coat. Cook until the vegetables have softened, about 5 minutes. Deglaze with the vinegar and reduce quickly to a glaze.
Add the peas, ham, water, collard greens, and remaining salt and pepper. Bring to a boil over high and reduce to a simmer. Cook, uncovered, for 1 hour, until thickened and the greens have cooked down and the peas are soft, but holding their shape. Remove the ham hock from the pot and set aside to cool.
Meanwhile, using an immersion blender, briefly mash the soup in the cooking pot to help incorporate the beans and the greens. When cool enough to handle, cut off and remove outer fat and skin layers from the hock. Cut off any visible meat, finely chop, and return to the pot; discard the rest. Just before serving, stir in the hot sauce and chow-chow. Adjust salt and pepper as needed. Serve steaming hot and sit back and count your lucky stars.
This is an absolutely award-winning soup that beats Hoppin’ John any day in my book. Bon appetit and best wishes for a wonderful 2017.
Love, me and Mr. Purrfect, the very handsome cat who thinks he’s a dog.