New Year's day Soup
Nothing is more pleasing on a cold winter evening than a hearty pot of soup cooking on the stove. The smells and sounds of the trinity simmering in butter or bacon grease are comforting for all the senses. My favorite Le Creuset Dutch-oven is a permanent fixture on my stove during the winter months. I can’t wait to arrive home and create a one pot meal for my family and there is usually enough to share with friends.
One of the most requested dishes for Honey Catering is black eye peas and greens. People are surprised and pleased at the unique flavor and perfect pairing of two beloved southern staples. My favorite part of this dish is the “pot liquor”, the stock which results from the cooked greens and peas. Sopping the rich broth with cornbread or crusty French bread is a true delicacy. I was determined to create a recipe that turned this unique dish into an easy and healthy soup. The colors are beautiful, and the depth of flavor is surprising.
Most of my recipes will feed an army. It’s hard for me to cook just a little pot of anything. One of the great things about soup is it freezes beautifully. If you have a busy week or don’t have time to prepare a big meal, it’s easy to grab some soup from the freezer. Pair the soup with a fresh salad and garlic bread and you have a delicious, homemade meal.
“Jiffy” cornbread is the obvious choice to serve with your quintessential Southern soup made with black eyed peas and greens. Did you know your favorite baking mix is made in Michigan? I though only a Southerner could produce a cornbread so moist and delicious. I know some folks are weird about adding too much sugary sweetness to a dinnertime staple, but Jiffy doubles as bread and dessert! I like to “doctor” boxed mixes and use them to make fun, new recipes. With the simple addition of a sweet potato Jiffy cornbread turns into an even sweeter treat!
Though I don’t normally adhere to superstitions I do strictly abide by the New Year’s Day traditional meal: greens for folding money, black eyed peas for coins, pork for progress, and cornbread for gold. The recipes below will cover all the bases for a prosperous New Year!
New Year’s Day Soup
3 Tbs. Butter
1 c Ham cubed
1 lb. Smoked Sausage sliced
½ c Onion diced
½ c Bell Pepper diced
½ c Celery diced
64 oz Chicken Broth
3-4 c Chopped Greens (collards, mustards, kale, or any leafy green)
2 cans Black Eye Pease
2 cans Diced Tomatoes with Garlic
1/3 c Apple Cider Vinegar
1/3 c Ketchup
2 Tbs. Hot Sauce
¼ c Corn Starch
Salt and Pepper to Taste
Melt butter in heavy bottom pot or Dutch oven. Sauté ham, sausage, onion, bell pepper, and celery in butter until veggies are tender. Add the stock and bring to a boil. Taste stock and add salt and pepper to taste. Add washed and trimmed greens to the pot and cook until tender. Drain and rinse black eye peas. Add peas, vinegar, ketchup, and hot sauce. Simmer for 15-20 minutes. Mix ¼ c cold water and cornstarch and stir to form a paste. Add paste to simmering soup to thicken. You may add an additional recipe of cornstarch if you prefer your soup to be thicker. Serve hot with cornbread.
Sweet Potato Cornbread with Pecan Praline Butter
Cornbread:
1 box Jiffy Cornbread
1 small Sweet Potato
1 Egg
1/3 c Milk
3 Tbs Butter
3 Tbs Sugar
Dash Cinnamon
Bake sweet potato until tender and cool. Peel the potato and mash until smooth. Prepare cornbread using box directions. Add sweet potato before mixing. Mix until just combined. Pour into greased baking dish. Pour melted butter over the top and sprinkle with cinnamon and sugar. Bake at 400 degrees for 15-20 minutes. Serve warm with butter.
Pecan Praline Butter
1 stick Butter softened
¼ c Pecans (roasted and salted)
2 Tbs Brown Sugar
1 tsp. Vanilla
Place all ingredients in a bowl and whip until combined. Refrigerate any leftovers.