Philip Branan's Black-Eyed Pea Soup


Yield: 8 cups

Ingredients for Philip Branan’s Black-Eyed Pea Soup

3/4 lb dried Black-Eyed Peas
1/4 lb Bacon, diced
1 cup White Onion, chopped
1 cup Celery, chopped
1 cup Carrot, chopped
2 cloves Garlic, minced
3/4 cup Tomatoes, diced with juice
1 cup fresh Collards, rinsed, stems removed, diced
11/2 qt rich Chicken Stock
1 smoked Ham Hock
1/2 tsp Kosher Salt
1/4 tsp dried Oregano
1/8 tsp dried Thyme
1/8 tsp Ground White Pepper
1/2 cup cooked Ham, diced
11/2 tsp chopped fresh Cilantro
1 oz Sherry

Method for Philip Branan’s Black-Eyed Pea Soup

• Soak peas overnight in cold water.
• Melt down bacon's fat, over medium heat, in a large, heavy bottom soup pot.
• Add next 3 ingredients and cover. Cook until onions are soft, about 10 minutes.
• Add garlic and cook about 10 seconds.
• Drain peas and add to the pot, along with tomato and collards. Cover with stock and add ham hock.
• Season with next 4 ingredients.
• Bring to a boil.
• Reduce heat to low and simmer, covered for about 1 1/2 hours.
• Remove ham hock and dice any meat left on bone. Return ham hock to pot, along with diced ham and cilantro. Finish with sherry and adjust seasonings, if necessary.
Chef’s Note: Ideal to serve on New Year's Day with hot, buttered cornbread.

1 North Lincoln Street, Savannah, GA, 31401