Happy New Year from The Stuffed Goose

nyWelcome to my blog!  Today marks the official launch of The Stuffed Goose.  After months of taking my sweet time developing the site, it was time to click publish when my best friend eagerly inquired, “Meggie, when do I get to see the Fat Hen?!” …an equally clever and fitting title, but all the same, not mine…

One of my New Year’s Resolutions is to document my food obsession.  To share with the world my cooking successes and failures.  To offer fellow foodies a review of various restaurants and diners, cafés and bistros.  So join me on this culinary adventure and let the cooking, drinking, and of course, eating commence!

Today I will share with you a New Year’s family favorite rooted in the deep South.  Southern tradition dictates that you eat black-eyed peas for good luck and prosperity in the New Year and my mom being a good old Southern girl herself began making black-eyed pea soup, her own recipe, several years back.  Her specialty?  Pesto!  Pesto is what transforms this soup from earthy,knorr pesto dirt-like tastes to something with pizazz and pop.  Swirling in pesto adds that necessary zing and color to an otherwise rather dull and drab presentation and flavor.  Cheers to the pesto for making this soup truly noteworthy!  Oh, and don’t forget to leave just one pea on your plate meant to share the wealth and prosperity in the New Year.

So, here is Mama Goose’s “Black-eyed Pea Soup”

2 cans of black-eyed peas (15 ounces each)
1 can diced tomatoes with garlic and basil (15 ounce)
1 medium onion chopped
1/2 green pepper chopped
3 cups  good quality chicken both
1-2 TBSP butter

FINAL

Sauté onions and green pepper in butter for about 2 minutes.  Add peas, tomatoes (juice included) and chicken broth. Simmer on low for 10-15 minutes.  Gently puree to desired thickness leaving several peas whole.  After ladeling into bowls, swirl a small amount of pesto along the top.  Serve with Virginia ham biscuits or cornbread and an arugula salad.

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Categories: Home, Recipes

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