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| Alpha Bruton and Susan Fox at Laurel's |
Laurel Bobzien Menu
Wine
Baked Brie and Small Toast
Black-eyed Pea and Collard Green Soup
Salad, Mandarin Slices,
Walnut with Henry Dressing
Stuff Bell peppers in Tomato Sauce
Pistachio ice cream, and German Coffee Cake
This hearty soup combines two lucky foods, black-eyed peas, and collard greens, with vegetables and smoky ham. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. Serve with thick slices of toasted crusty bread. If you prefer your soup to have a thicker consistency, mash some of the cooked peas against the side of the pot, then stir them back into the broth before adding the collard greens and carrots.
I thought you might like this recipe from Whole Foods Market, this was a wonderful soup made from leftover ham from Easter Sunday Dinner. It is always good to share leftovers, conversation, and a glass of wine with friends.
Ingredients
2 cups dried black-eyed peas
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
1/2 pound cooked Black Forest ham or smoked turkey breast, cut into small cubes (optional)
2 stalks celery, chopped
6 cups low-sodium chicken broth
1 bunch collard greens, tough stems, and ribs removed leaves thinly sliced
4 carrots, chopped
1/4 teaspoon sea salt
Ground black pepper to taste
Cayenne pepper to taste
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
1/2 pound cooked Black Forest ham or smoked turkey breast, cut into small cubes (optional)
2 stalks celery, chopped
6 cups low-sodium chicken broth
1 bunch collard greens, tough stems, and ribs removed leaves thinly sliced
4 carrots, chopped
1/4 teaspoon sea salt
Ground black pepper to taste
Cayenne pepper to taste
Directions
Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.
Heat oil over medium heat in a large pot. Add onion, garlic, ham, and celery, and cook until onion is translucent for 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any foam on the surface. Reduce heat and simmer, partially covered, until peas are tender about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more.
Heat oil over medium heat in a large pot. Add onion, garlic, ham, and celery, and cook until onion is translucent for 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any foam on the surface. Reduce heat and simmer, partially covered, until peas are tender about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more.
Season with salt, pepper, and cayenne and serve.
