Soups & Stews

  • 2 pounds dried black-eyed peas
  • water, as needed
  • 2 large onions, finely chopped
  • 1 large bell pepper, finely chopped
  • 2 ribs celery, finely chopped 
  • 1 bunch green onions, sliced
  • 3 cloves garlic, minced
  • 1½ pounds smoked or baked ham, diced
  • 1 ham bone 
  • 1teaspoon salt (optional) 
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/8 teaspoon mace
  • 2 large bay leaves
  • black pepper and cayenne pepper
  • 1/2 cup finely minced parsley (optional)
  • hot cooked rice, for serving

Susan's Black-Eyed Peas

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Course: 
  • 1/2 lb kale, washed and central rib removed, finely chopped
  • 6 cups of water
  • 1½ teaspoons salt
  • 3/4 cup cornmeal, stoneground preferred, finely ground will turn this into porridge
  • 4 large garlic cloves, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Freshly ground pepper to taste

Kale And Cornmeal Soup

Kale And Cornmeal Soup 

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Course: 
  • 1/4 cup butter or chicken fat
  • 1/2 cup flour
  • 27 ounces chicken broth
  • 2 carrots, peeled and cut into julienne strips
  • 1 onion, finely chopped
  • 1/2 cup leeks, chopped
  • 1 cup white wine
  • 1 teaspoon Worcestershire sauce
  • 2 cups good quality sharp cheddar cheese, grated
  • cayenne pepper to taste
  • salt to taste
  • 1/2 cup heavy cream
  • chopped chives, for garnish

English Country Cheddar Soup

English Country Cheddar Soup

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Course: 
  • juice of 1 lemon
  • 1 lb celery root (2 medium or 1 large)
  • 2 tablespoons unsalted butter
  • 1 medium red bell pepper, cored, seeded and chhopped into 1/4-inch dice
  • 1/2 cup leeks, chopped
  • 4 cups hald-and-half
  • 2 dozen oysters, shucked with their juices
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 2 tablespoons fresh parlsley, chopped

Celery Root And Oyster Chowder

Celery Root And Oyster Chowder 

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Course: 
  • 2 (15oz) cans garbanzo beans, undrained
  • 2 tablepoons olive oil
  • 1 lb hot Italian sausage, casings removed
  • 4 teaspoons fresh rosemary, chopped
  • 2 large garlic cloves, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup tomato paste
  • 5 cups low-salt chicken broth
  • 8 ounces (about 2 1/3 cups) orecchiette pasta (little ear shaped or other small pasta)
  • 1½ cups Romano cheese freshly grated

Note: For a milder soup use sweet Italian sausage, rather than hot.

Spicy Pasta, Bean And Sausage Soup

Pasta, Bean And Sausage Soup 

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Course: 
  • 2 tablespoons unsalted butter
  • 2 small onions, halved, sliced
  • 2 teaspoons all-purpose flour
  • 2 small potatoes (12 ounces), peeled and diced
  • 1 cup chicken stock
  • 4 cups milk
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon English dry mustard
  • 1/2 teaspoon Hungaarian hot paprika
  • 1½ cups sharp cheddar, freshly grated
  • salt and pepper to taste

Sharp Cheddar Chowder

Sharp Cheddar Chowder

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