It’s a southern tradition to eat turnip greens and black-eye peas New Year’s Day for good luck throughout the year. And, you can’t have turnip greens without cornbread. So, I decided to combine the two with Creamy Sausage and Turnip Green Soup, an off-shoot of the popular Olive Garden’s Zuppa Toscana Soup, and black-eye pea cornbread.
In the original Zuppa Toscana Soup, the main ingredients are potatoes, kale, Italian sausage, and bacon. I substituted the kale with turnip greens, the sausage with Bratwurst, and the bacon with a ham hock.
The cornbread recipe is an take on one our family’s favorites, “Charlie’s Cornbread.” But instead of a cup of cream-style corn, I used jalapeño black-eye peas.
Squeeze sausage out of casings and brown in a large pot over medium heat. Spoon cooked meat onto a plate to be added later.
Add a chopped onion and cooked until translucent.Add a minced clove of garlic and cook for one more minute.
Add four peeled and diced russet potatoes. Salt and pepper. Add six cups of chicken stock and a ham hock and bring to a boil. Boil for 15 minutes.
While this is boiling, wash one bunch of turnip greens. Scrape the greens off of the vein and then chop.Add the greens and sausage to the pot. Salt and pepper. Reduce to a simmer and simmer for 15 more minutes.
Add 1 cup whipping cream and stir. Mash some or all of the potatoes against the side of the pot to make it even creamier. It is now ready to serve.
Serve with the black-eye pea cornbread (recipe below).
Creamy Sausage and Turnip Green Soup Recipe:
1 pound Bratwurst, casings removed
1 onion, diced
1 clove of garlic, minced
1 ham hock
1 bunch of turnip greens, veins removed and chopped
4 russet potatoes, peeled and diced
6 cups of chicken broth
1 cup whipping cream
Salt and pepper to taste
Brown Bratwurst over medium heat. Remove and add onion. Saute’ until translucent. Add garlic and saute’ one more minute. Add ham hock, potatoes, and broth and bring to boil. Salt and pepper. Boil for 15 minutes. After 15 minutes add sausage and greens. Reduce to a simmer and simmer for 15 more minutes. Salt and pepper. After 15 minutes, add cream and stir. Serve.
Black-eye Pea Cornbread Recipe:
1 cup self-rising cornmeal
1 cup sour cream
1 can jalapeño black-eye peas
2 tsp. baking powder
1/2 cup cooking oil
1/8 tsp. salt
Pour half of the can of peas into a blender and puree. Gently combine pea puree with remaining peas. Preheat oven to 400 degrees. (I put my cast-iron skillet in the oven with butter to get it hot while oven is heating up). Whisk eggs in a bowl. Add cornmeal, sour cream, baking powder, oil, salt and 1 cup of the pea mixture. Pour into a hot cast-iron skillet and bake until done.
Wishing you good luck this year in all of your endeavors!