Traditionally in the south, black-eyed pea soup prepared and served on New Year’s Day promises good luck for the entire year. Try Chef Tim Vallery’s version here, paired perfectly with our Sky High Ranch Pinot Noir. And bonus: your house will smell amazing!
Ingredients
- 1 pd. Rancho Gordo Black-Eyed Peas
- 1 Tbs. olive oil
- 1 pd. Applewood Smoked Bacon, cut into 1/8″ strips
- 1 pd. ground Italian sausage, mild
- 1 Caggiano Smoked Pork Shank (ham hock)
- 1 large yellow onion, small dice (approximately 2 cups)
- 1/3 cup garlic, minced (6 – 8 cloves)
- 1 1/2 cups carrot, peeled, small dice
- 1 1/2 cups celery, small dice
- 2 leeks, cleaned thoroughly, cut in half lengthwise, 1/8″ thick
- 1/2 cup Ferrari-Carano Chardonnay
- 2 1/2 quarts chicken broth, low sodium
- 2 each bay leaf
- 1 bunch rainbow chard, stems removed, 1″ sqaures
- 2 Tbs. fresh thyme, picked from the stem and chopped
- Kosher salt to taste
- Black pepper to taste, freshly ground
Directions
Soak the black-eyed peas overnight in a large amount of cold water. Drain the beans and reserve.
In a large pot, add the olive oil and bacon. Render bacon until almost crispy. Remove bacon and add smoked pork shoulder and sausage. Brown the sausage and smoked pork shoulder, remove sausage and add yellow onion. Sweat yellow onion for 5 minutes. Add garlic, carrot, celery and leeks. Sweat for 10 minutes.
Deglaze with Chardonnay. Reduce Chardonnay by 1/2, then add chicken broth, bay leaf and black-eyed peas. Cook for 45 minutes to an hour until black-eyed peas are tender. Remove the smoked pork shoulder and bay leaf. Add rainbow chard and fresh thyme. Let the soup simmer for 5 additional minutes and check seasoning with salt and pepper.
Serve the soup with Ferrari-Carano Sky High Ranch Pinot Noir. Enjoy!