Greetings, veggie lovers! I've missed you all so very much-- things have been incredibly busy with work and school, blah blah blah. I'm sure you're all used to that excuse by now, but please know that I think about this blog and writing recipes every day.Recipe writing was taking up a major part of my brain today, as I was given a homework assignment from my Recipe Development class, due this week: create a recipe for a bean soup. What a rare feeling, that homework could be something to look forward to! Well actually, in culinary school I'm finding this feeling to be increasingly common. I am having a blast. I am a lucky, lucky girl.
Anyway, the parameters of our homework were thus: the soup had to contain a bean, a green, stock or water, garlic and mirepoix. Plus we had to incorporate all that we'd learned in class about recipe layout and the precision of measurements that make a recipe easy to translate from page to plate. So I hope you enjoy the minor redesign and the more accurate measurements that I will be incorporating in my recipes from now on!
I had been kicking around recipe ideas to celebrate the New Year for a few weeks now, so this assignment seemed the perfect opportunity to try and put a vegetarian twist on a classic Southern tradition. And in all modesty, I am incredibly pleased with the results. Culinary school homework is an unforeseen bonus to this big life change of mine!
Oh, and no recipe would be complete without a little (okay, in my case a long) introduction, so here you go, my homework project in it's entirety:
In the American South, black-eyed peas and collard greens are traditionally served together on New Year’s Day to bring good luck and prosperity to the year ahead. This soup incorporates these ingredients into a hearty and satisfying winter meal. Although the traditional beans and greens are flavored with a ham hock or some other pork product, here I’ve substituted both smoked sea salt and a smoked cheese to add that briny, woodsy flavor without the meat. My cheese guy recommended a Bruder Basil from Germany, but a smoked mozzarella would do just as well. Smoked sea salt can be found in any fine grocery.
For the croutons, I recommend buying a whole loaf of multi-grain bread made by a local baker (not the pre-sliced, comes-in-a-printed-plastic-bag type of bread) and leaving two thick slices out overnight to get a little stale. The bread can keep the soaking beans company!
Bain taitneamh as do bheil!
PREP TIME: about 30 minutes
COOKING TIME: about 40 minutes
YIELDS: about 6 1 1/2 cup servings
INGREDIENTS:
for the soup:
• 1 cup dried black-eyed peas, rinsed thoroughly and soaked overnight (yields about 3 cups after soaking)
• 1 medium onion, cut into ½” dice (approximately 2 cups)
• 1 large carrot, cut into ½” quarter moons (approximately 1 cup)
• 3 ribs celery, cut into ½” quarter moons (approximately 1 cup)
• 3 large cloves garlic, finely chopped (approximately 1 tablespoon)
• 6-8 collard green leaves, center spine removed, finely chiffonaded (approximately 4 cups, loosely packed)
• 3 tablespoons olive oil
• 8 cups vegetable stock
• Sea salt and freshly cracked black pepper, to taste
• 1-2 teaspoons smoked sea salt (to taste)
for the croutons:
• 2 thick slices multi-grain bread, trimmed of crust and cut into 2” squares
• 1 large clove garlic, crushed
• ½ pound smoked cheese, such as a Bruder Basil or a mozzarella, cut into 2” squares
• Freshly cracked black pepper, to taste
DIRECTIONS:
1. In a large, heavy-bottomed stock pot, heat the olive oil until the surface begins to shimmer, taking care not to let it smoke. Add the onion and sauté until the onion is just translucent.
2. Add carrot, celery, garlic and collard greens to the onions, stirring to coat all of the vegetables with oil. Saute on a medium heat until the greens begin to wilt slightly, about 5 minutes.
3. Drain the black-eyed peas and discard the soaking liquid. Rinse thoroughly and add the beans and vegetable stock to the stock pot, stirring to incorporate fully. Season with a pinch of salt and freshly cracked pepper, to taste. Be careful not to over-salt—remember, the soup will be finished with smoked sea salt.
4. Bring the stock pot to a boil, reduce heat and cover. Simmer until the beans are tender but not mushy, about 20 minutes.
5. While the soup is simmering, prepare the croutons. Rub the crushed clove of garlic over each square of bread. Top the garlicky bread with a square of cheese and arrange on a baking sheet. Sprinkle the croutons with freshly cracked black pepper, to taste. Broil until cheese is melted and bubbling, about 5-8 minutes.
6. When the beans are tender, remove soup from heat and stir in smoked sea salt ½ teaspoon at a time, tasting frequently.
7. Serve individual bowls of soup topped with a cheesy crouton and toast to a prosperous New Year!
