Happy New Year! HEEELLLLO 2017. Today we will make a traditional Filipino recipe – Black-Eyed Pea Soup.
The ball has dropped and the Champagne has dried up. We say goodbye to 2016 with our families, friends, and loved ones.
As the new year starts, I reflect on the good, the bad, and ugly of 2016. I am amazed that another year has gone by with just a blink of an eye.
What a year it has been and I am glad that it is over. There were a few bumps and challenges throughout the year like a roller coaster going up and down with the ride ending in 2016 only to start again in 2017. It is never ending and life must go on.
Growing up in the Philippines(Dad was in Army), there were quite a few traditions that I partake on New Year’s Eve to ring in the new year. Here are a few of them:
- Jump up so you can grow tall (I should have jumped more when I was a kid because I’m 5’5?)
- Scatter coins throughout the house to bring in good fortune – check
- Wear polka dots to bring good fortune – I wore a polka dot vest – check
- Make lots of noise to scare away evil sprits at the strike of midnight (unfortunately, I had too much champagne and fell asleep before midnight)
Display 12 fruits to represent each month for luck (The market was crowded with last-minute shoppers but I managed to buy different fruits at the Asian market – check)
- Korean Pear
- Passion Fruit
In the United States, Black-eyed peas symbolize prosperity so there are many dishes that are eaten on New Year’s day such as black-eyed peas soup so I’ve decided to make a simple and easy soup made from left-over Christmas ham so be sure to save some meat and most importantly save that bone. That bone gives so much flavor to the stock. I got the idea of using left-over ham while talking to a bartender while wine tasting. I usually use store-bought ham hock so if you don’t have any ham left you can use it instead or you can use andouille sausage too.
I first start by soaking the peas in water overnight for 8 hours to soften them. This will ensure the beans will cook faster compared to using dried beans. After 8 hours, you can see the peas double in size.
The base for any soup calls for mirepoix which is a mixture of onions, celery, carrots. I love garlic so I always add a few cloves. Cook the vegetables in medium heat, stirring often to prevent from browning too quickly. When you start seeing brown bits on the bottom of the pan when you’re ready to add the rest of the ingredients. The brown bits are flavor so don’t be afraid of them.
Cook the soup slow in a simmer to remove the impurities. Any impurities will come up to the surface like the scum from the ham. Remove them as it floats to the top.
Again, Happy New Year. May 2017 bring you good health and prosperity.
If you make my Black-Eyed Pea Soup Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
2 cups of dried black-eyed peas 2 tbs of extra virgin olive oil 1 onion, diced 1 carrot, diced 2 celery sticks, diced 2 cloves of garlic 1 bouquet garnier 1 left over ham bone, meat trimmed and diced 1 liter of chicken stock 5 cups of baby spinach or collard greens Try out our Black-Eyed Pea Soup Recipe and post your results below in the comments…
How do you make Black-Eyed Pea Soup?
2 cups of dried black-eyed peas
2 tbs of extra virgin olive oil
1 onion, diced
1 carrot, diced
2 celery sticks, diced
2 cloves of garlic
1 bouquet garnier
1 left over ham bone, meat trimmed and diced
1 liter of chicken stock
5 cups of baby spinach or collard greens
Try out our Black-Eyed Pea Soup Recipe and post your results below in the comments…