Tuesday, December 31, 2013

Luck & Money Soup

Why, hello there.


Long time no chat. 


Merry Christmas, sorry for being slack with the posts, Happy New Year's Eve, my resolution is to be better in the New Year, yada, yada, yada.


On a side note, I'm not quite sure how we've already reached the Happy New Year mark.  Where the heck did 2013 go?    

I guess time flies when you're having fun, or so they say.  We planned a wedding, I started a blog, we welcomed a new niece into the world, had a few parties, witnessed my sis exchange some vows, traveled to Vermont, bought a gym, got hitched, honeymooned, Chicagoed, and most recently, holidayed.  It was a damn fine year.

Bring on 2014.  


If you're looking for a head start on luck and prosperity in the new year (and let's be honest, who isn't),  I suggest starting the New Year with this soup.  Tradition says that pork and black eyed peas will bring you luck in the New Year and collards will bring you prosperity (they are green like money after all).  Even if you're not overly superstitious, why take the chance when it's as easy as making a pot of this yummy soup?

For an extra dose of luck, throw a clean half dollar in the pot before serving (or other clean coin).  The person who dishes up the coin is guaranteed the best of luck in the New Year.

Happy New Year!!


Luck & Money Soup 
Serves:  12 people*
Prep Time:  30 minutes
Cook Time:  2 1/2 hours
Total Time:  3 hours

Ingredients:
2.5 - 3 lbs pork tenderloin
1 lb andouille sausage, roughly chopped
1 bunch of collard greens, stems removed and chopped
4 cups of frozen black eyed peas
1 yellow onion, diced
4 stalks of celery, diced 
3 cloves of garlic, minced
1 cup of white wine
8 cups of chicken broth (I used 1/2 low sodium)
2 tablespoons olive oil
1 tablespoon thyme
1 tablespoon oregano
1/2 teaspoon red pepper flakes
2 teaspoons paprika
5 teaspoons apple cider vinegar 
Garlic powder (to dust pork)
Salt and Pepper (to dust pork and to taste)

Directions:
Dust pork tenderloin with salt, pepper and garlic powder.  Heat a large dutch oven or stock pot (7 quarts minimum) over high heat.  Add two tablespoons of olive oil to pot, allow it to heat, and then add pork.  Brown pork for 4 minutes on each side for a total of 16 minutes.  Remove pork and tent with foil.  Add the andouille to the pot and cook about 5 minutes.  Remove andouille and set aside with pork.  Add diced onion and celery to the pot and cook for 5 minutes, stirring occasionally.  Add white wine to deglaze pot and cook for 1 minute, stirring constantly.  Add garlic, oregano, thyme, red pepper, and paprika.  Mix well.  Add pork and andouille back to the pot together with accumulated juices.  Pour in chicken broth and apple cider vinegar, followed by the collards and black eyed peas.  Stir.  Bring the soup to a boil, reduce heat to a simmer (low), cover with lid, and cook for about 2 to 2 1/2 hours, stirring every 45 minutes or so.  After 45 minutes of cooking, taste the soup (careful - it's hot!) and season with salt and pepper to your preference.  After about 2 hours (when pork is tender), remove pork, shred, and add back to the soup.  Serve soup with hot sauce, peppered vinegar, chow chow, cornbread, or even a good classic grilled cheese. 


*I purposely made a ton so that I could freeze the leftovers.  Halve this recipe or even quarter it if you want, but I don't recommend it.

2 comments:

  1. Oh I wish I had seen this yesterday! What a perfect way to run in the New Year. Many blessings to you and yours this year, looking forward to seeing what all you guys are up to.

    ReplyDelete
  2. Rachel and I are doing this now. How far down the stalk of the collard is edible? I think the prep time on the collards alone is 30! This bunch is huge! First time I've ever bought collards though. I'm going to use them in smoothies with my Nutribullet.

    ReplyDelete

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