Black-Eyed Pea & Sausage Soup
Soups and Salads
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!
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!