Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Sunday, December 28, 2008

For a Souper New Year~

This was Shannon's week to pick her favorite soup for our Sunday Slow Soupers. I think we twisted her arm a bit when she picked this one. It is perfect for the week of New Years.

Luck and money all in one big pot!

Hoppin' John Soup
1 onion, chopped in fairly small pieces
1 cup celery, chopped in fairly small pieces
1 Tbs olive oil
1 tsp minced garlic
2-3 cups diced ham
8 cups chicken stock
2 16 oz packages frozen black-eyed peas
1/2 tsp dried thyme
1 bunch fresh collard greens, chopped (about 2 cups when measured after chopping, but next time I would use more)
pinch red pepper flakes
2 tsp apple cider vinegar, or more to taste
Optional: ham flavor base if needed, see note at end of the recipe

In large frying pan, saute onion and celery in olive oil about 5 minutes, until starting to soften. Add garlic and saute 2 minutes more, then add ham and saute over very low heat 10 minutes. (Don't skip this step, which concentrates the ham flavor into the vegetables.)
Transfer mixture to large soup pot, add chicken stock, black eyed peas, and ham rinds if available, and cook at very low simmer for one hour.After soup has cooked one hour, taste for flavoring. Add more water and ham flavor base if needed. (It will depend on your ham, but I usually add a tiny bit. I added about 2 cups more water to the soup at this point.) Add chopped collard greens, stir into soup and simmer one hour more, or until black-eyed peas are quite soft. When black-eyed peas are as soft as you want them, remove pieces of ham rind, then use an immersion blender, food processor, or hand masher to partially process about half the soup. You want a mixture of broken and unbroken black-eyes peas, with some thickening of the soup from the pureeing process. Be careful not to over process. Add red pepper flakes and vinegar and simmer 10 minutes more. Serve hot.
(Makes 6-8 servings, recipe created by Kalyn with inspiration from The Gourmet Cookbook.)

The recipe says that the red pepper flakes are optional... mine weren't optional! In fact I added tobasco in the end. A wedge of buttermilk cornbread finished off the meal. There will be plenty of leftovers for the week.

Y'all enjoy!


Char said...

Perfect!! sounds like you just planned my dinner for Thursday

Anonymous said...

That sounds delicious, and we have plenty of ham leftover from Christmas to use up.

Could you tell me please what collard greens are, and what I could substitute (I'm Australian and we don't have them here.)


Anonymous said...

Some of your cornbread would have been just the thing!

Your soup looks great!

Sandi @the WhistleStop Cafe said...

Char~ this will be perfect for New Years Day.
Kate~ Collard Greens are similar to turnip greens or kale. More hearty than spinach.
Jerry~ We know how to do greens, beans, and cornbread!

Annie said...

Your photos are wonderful! Love the tabasco idea and also the cornbread - I need to add both of those next time I make this! Hope it brings us all good luck in 2009!

The City Farmgirl said...

This soup recipe looks wonderful! I can't wait to try it! Rebekah

Sandi @the WhistleStop Cafe said...

Annie~ I wouldn't dare NOT eat peas and greens. You just wonder what would happen?
Rebekah~ thanks for stopping in!

The Cottage In The Curve said...

Yes time for black-eyed peas. And cornbread is a must.
Patti Cakes

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