Black-Eyed Pea, Ham Hock, & Mustard Green Soup
Every year my Georgia born husband begins reminding me the day after Christmas that I need to make him a pot of Black Eyed Peas for New Years Day.
Being both Italian and from New Jersey, I mistakenly thought that this fresh new version of the Southern favorite would be a welcome change to the standard long simmered rather homely pot of peas. I even thought that he would love the cornbread croutons to soak up the flavorful broth. After all, this yummy soup was inspired by Top Chef Hugh Acheson.
WRONG!
While I think it is delicious and highly recommend it, my husband says I 'ruint' his blackeyed peas. On New Years Day I will make him a pot of plain ole blackeyed peas along with a standard pone of cornbread. Some things just do not need improvement.
1 tablespoon unsalted butter
1/2 cup minced sweet onion
1/2 cup diced carrot
1 celery stalk, minced
3 garlic cloves, peeled
1 cup dried black-eyed peas
6 cups low-sodium chicken broth
1 smoked ham hock
1 tablespoon chopped fresh thyme
2 cups chopped mustard greens
1 cup chopped tomato
1 teaspoon kosher salt
1 tablespoon cider vinegar
Place a 4 to 6 quart soup pot over medium heat and add the butter. When the butter is melted, add the onion, carrot, and celery and cook for 10 minutes, stirring occasionally.
Add the garlic, black-eyed peas, chicken stock, and ham hock. Cook until the peas are tender, about 1 hour. Skim to remove the airy white bean matter that floats to the top.
Remove the ham hock from the soup pot, cool, and take the meat off the bone. Coarsely chop the meat and return it to the pot. Discard the bone and any connective tissue.
Add the thyme, mustard greens, tomato, and salt to the soup. Cook for 10 more minutes and then portion the bowls for serving. Drizzle each bowl with a couple drops of cider vinegar and serve with corn bread.
Recipe inspired by Hugh Acheson, "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen,"2011.
Sorry Hugh, but Ty prefers bag of blackeyed peas simmered with a ham hock, a little chopped tomato, a diced onion in chicken broth until tender - serve with cornbread.
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