Happy New Year!!!
I hope everyone had a fun and safe new years celebration. Josh and I had a mellow evening with our cats making it to bed before midnight. Nothing special but just what we needed after a long day of moving furniture. Cuban tradition says you eat 12 red grapes at midnight to bring good luck, but since I couldn’t stay awake I ate mine at 10pm celebrating midnight in a different time zone. So today I decided to make a meal including black eyed peas to bring a year of prosperity. I don’t do new years resolutions but since I love food, food ‘traditions’ have an appeal. As we enter 2012 knowing we are about to start a family this year is going to be a great one full of growth, love, and new experiences!
For this soup I decided to introduce the new member of my kitchen family, Le Crueset Fennel. I kept the soup simple and it cooked beautifully in Miss Fennel. Butternut squash, black eyed peas, Asian pear, spinach, sage, and a pecorino romano rind. Some may think it’s a weird combination of flavors but it turned out deliciously. I love soups with cheese rinds! As I use each chunk of cheese I buy I save the rind in the fridge for an inspired meal like this. Cheese rinds add a mellow salty flavor which infuse throughout the whole dish as it cooks. YUM!
Black Eyed Peas and Butternut Squash Soup
- small onion, chopped
- garlic, chopped
- olive oil
- small-medium butternut squash, peeled deseeded and chopped
- 2 tbsp fresh sage, minced
- can of black eyed peas, drained and rinsed
- small asian pear, cored and chopped
- pecorino romano cheese rind
- 2 tsp, Better Than Bouillon vegetable base
- water, ~2 cups
- 2 cups baby spinach
- In a 2 qt oven proof dish heat up some olive oil on the stove top over medium heat. Once warm add the onion and garlic. Cook 3-5 minutes.
- Add the squash and sage and continue to cook another few minutes.
- Add the peas, pear, cheese rind, vegetable base, s&p, and fill with water until all ingredients are just covered.
- Cover dish and place in a 350° oven. Cook for about an hour until squash is tender.
- Remove from oven, remove cheese rind, stir in spinach, and recover to allow to wilt.