Good Luck Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb dried black-eyed peas (no need to soak)
8 c homemade chicken stock
1 ham hock
1/2 lb smoked ham, in 1/2-inch cubes
2 yellow onions, chopped
1 green bell pepper, seeded & chopped
1 celery stalk w/ leaves, chopped
2 garlic cloves, chopped
3 dried whole chile peppers (or 1/2 t cayenne)
2 cups sliced fresh okra, or 10 oz. frozen, thawed
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Directions: |
Directions:Combine everything but the okra in your favorite soup pot. Bring to a boil on high, stirring occasionally, reduce to low, and simmer for an hour. Stir every 10-15 minutes.
Once peas are tender, add okra & salt, and return to a boil on high before returning to low to simmer , covered, for 30 minutes. At this point, the soup will thicken and will require frequent stirring to avoid scorching. Uncover and stir until creamy thick for about 10 minutes.
If serving immediately: remove hock & chiles, then ladle into bowls.
If serving later (recommended): let cool in pot, then refrigerate. Reheat carefully, stirring often, and then follow instructions above. |
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Personal
Notes: |
Personal
Notes: My granddad grew up homesteading a Colorado plateau before spending his adolescent and young adult years in rural Louisiana. He settled down and built a family and a life in Portland, Oregon after returning from the War in the Pacific, but he was always a Southerner at heart. I grew up on that cuisine, and while he made an amazing gumbo and fried chicken like no other, this recipe is the one that I always remember. It's a good luck dish to begin the New Year with, with the peas & okra representing coin & paper money, respectively. It's also delicious, particularly after it's been left to sit for a day, and it's one of my favorite ways to begin January. Adapted from the amazing An Exaltation of Soups by Patricia Solley.
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