With a few small changes to the previous year’s soup recipe, this is a repost from the end of last December…
I grew up in Michigan, with German heritage on each side of the family. Both of my grandmothers were good cooks and seemed to enjoy the process. I remember the wonderful aromas of “bread-baking day” at the home of my maternal grandma. My paternal grandmother occasionally offered foods that might not appeal to some children. Oyster stew, beef tongue and pickled herring come to mind. I liked two of those dishes, with the chewy beef tongue (no pun intended) being a definite “no.”
Although I enjoyed the stew with curly-edged oysters, I looked forward to herring the most. I remember a heavy crock so large that it barely fit into the refrigerator, where Grandma pickled her magic on those small, silvery fish. If memory serves me right, the end result was a light, creamy sauce, filled with thin rings of sliced onions and luscious, thick chunks of herring. Although I still have a few of her recipe cards tucked away in their hinged, wooden box, unfortunately, I don’t have that one. We ate it cold, on crackers, small rounds of pumpernickel bread, or on full-sized sandwiches.
My grandmother passed away just before Christmas when I was about ten. Every year after, my parents would buy a container of pickled herring at the market and we’d share it on New Year’s Eve. For years, I thought we just did that in memory of Grandma. Eventually, I learned that many people in Germany, along with other countries, often eat this delicacy at midnight as the year turns over, to help ensure a year of good luck and prosperity.
Another food for the holiday, black-eyed peas are displayed prominently on grocery store shelves these days. Although I’ve lived in North Carolina and now Texas, I had never tried this Southern staple that some people believe brings good fortune when eaten as the first meal of the New Year. The peas can be used in many different dishes, research showed, and I devised a recipe that works for me. The Texan variety is often seasoned with chili powder and hot sauce, but I came up with the following milder version in the form of a hearty soup:
Luck in a Soup Pot
Onion, shallot, scallion, leek, garlic, and celery (in any combination), sliced and sautéed in a deep pan.
Meat eaters, add bacon or ham (brown, or use pre-cooked).
Add approximately 4 cups of water and a bouillon cube (veggie or meat-flavored) to the pan. Adjust water for the amount of vegetables eventually used.
While that heats, chop a selection of greens: collard, mustard or turnip greens are traditionally Southern. I used what I had, which this year included cabbage.
Throw in the greens and any other soup vegetables you like. For color, I thinly sliced in a few carrots, and I also added several diced turnips. I seasoned with ground cumin and fenugreek, for my milder version. Bring it all back to a boil, then turn down to simmer until the veggies are tender.
I cooked my dried black-eyed peas ahead of time and added them into the soup pot near the very end to heat through. These “peas” are actually beans, a legume, and double as a protein and a vegetable, nutritionally. They’re also available fresh, canned and frozen.
If you like eggs, you might want to try a trick I learned a few years back with a clear-brothed spinach soup. Near the end of cooking, turn the heat back up and slide one egg at a time from a cup into the boiling mixture, spacing them out, a bit. They cook in place, much like a poached egg. Lift one out with a slotted spoon to check if they’re done.
Salt to taste. Serve with your favorite bread. Although cornbread may be most typical in the South, I plan to try it with pita, this year!
Wishing all of you a healthy, happy, and prosperous 2018!
4 thoughts on “Cook Your Way to Luck in the New Year!”
Wonderful recipe! Happy New Year from Michigan!!
Thanks; happy 2018 to you, as well!
Sounds like a great soup recipe! As a born & bred Southerner, I favor a big pot of black-eyed peas with snaps, cooked with a lot of bacon (or lean salt pork), smoked ham hocks (meaty ones), onion, garlic, and other seasonings tossed in. Cook until the peas “cream” and the broth is semi thick. Yum!
I also have either collards or cabbage, well-seasoned with bacon, onion, garlic, etc. And then a pan of good cornbread. I use stone-ground yellow meal with maybe a half cup of plain flour added. I sometimes skip the flour altogether. And NEVER add sugar to a cornbread recipe! With sugar, you basically have a cornbread muffin. Baked ham, rubbed well with a combo of seasonings (your choice), and injected with real butter and apple cider goes great with the above. Ah, I can smell it all cooking now! 🙂
–Michael (born in Georgia, raised on the Florida panhandle coast, now living in the foothills of the Blue Ridge Mountains in the Upstate of South Carolina).
Everything sounds wonderful!