New Year traditions: Black Eye Pea and Collard Green Soup - Cincinnati News, FOX19-WXIX TV

New Year traditions: Black Eye Pea and Collard Green Soup

Black Eyed Peas and Collard Greens are traditional food on New Year's Day. They are said to bring luck and prosperity through the new year.

This recipe from Gourmet Food to Go is a fresh take on the longstanding tradition. 

New Years Day Black Eyed Pea and Collard Green Soup

INGREDIENTS
• 1/2 pound dried black eyed peas
• Kosher salt
½ cup olive oil,
• 12 ounces sweet or spicy Italian sausage
• 1 cup onion, small diced
• 1 cup celery, small diced
• 1 cup carrots, small diced
• 1/3 cup garlic, minced 
1 bunch fresh thyme
• 2 tablespoons minced fresh rosemary leaves, divided
2 tablespoons grated lemon zest from 2 lemons, divided
• 14 oz can of diced tomatos
• 1/3 cup chicken base
• 1 cup white wine, preferably pino grigio
• 2 quarts boiling water
• 3 bay leaves
• 1 bunch collard green, trimmed, washed, and roughly chopped (about 2 quarts)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
 
DIRECTIONS

1. Wash black eyed peas and place in a large bowl and cover with 3 quarts of water. Add 2 tablespoons kosher salt and 2tblsp apple cider vinegar set aside at room temperature overnight.

2.Heat oil in a large stock pot over medium-high heat until shimmering. Add sausage and cook, breaking it up until it's cooked through. Add onion, carrot, garlic and celery and cook, stirring, until softened, about 4 minutes. Add rosemary, thyme, chicken base and half of the lemon zest and cook, stirring, until fragrant, about 30 seconds. Add white wine to de-glaze pan let cook for 30 seconds then add water and bay leaves.

3.Drain and rinse beans, then add to pot. Bring to a boil over high heat, reduce to a simmer and cook, stirring occasionally, until beans are fully softened, about 1 hour. Discard bay leaves.

4.Transfer 2 cups of soup to a blender and blend on high speed until smooth. Return to pot. Add collard greens and cook until tender, about 10 minutes longer. Season soup to taste with salt and pepper and serve immediately, drizzling with olive oil and garnish with rosemary and lemon zest.

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