Black-eyed peas are traditionally served on New Year's Day in the United States as a symbol of good luck in the coming year. Named for their brilliant violet pods, purple-hull peas are a variant of black-eyed peas. Try out this pea soup for your New Year's celebrations, or any time the weather calls for warm soup.
Purple-Hull Pea Soup
2 lbs fresh or frozen purple-hull peas
1/2 lb salt pork, smoked ham hocks, smoked bacon (not sweet), or a combination
(for my test batch, I used 1/4 lb. salt pork and about 1/4 lb smoked ham hock)
1 medium eggplant
2 portobello mushroom caps, large
Heat a dutch oven or soup pot on medium heat, dry, for 3-5 minutes or until the cooking surface is sufficiently hot. If using salt pork, rinse well to remove excess surface salt. Cut meat into small dice, and fry on all sides until a crusty, golden brown. There is no need to chop the ham hock - just sear it on all sides like a small pork chop.
Put the peas in the pot, then cover with hot water - - I used hot tap water. Cover by at least a spare inch of water. Into this, add your eggplant and mushrooms, cut into large chunks - about 1 to 1 1/2 inch. Cover, and bring to a boil. Lower the heat and simmer approximately 30-45 minutes, stirring occasionally. The eggplant and mushrooms should be completely softened and changed in color from light to dark brownish gray.
Serve in shallow bowls. My husband likes to sprinkle chipotle powder over his, just before eating.
Suggested accompaniments: cornbread, white rice, or biscuits
**IMPORTANT**
Do NOT add salt during cooking. The cured meats have enough salt in them to season the whole pot sufficiently. Pass salt at the table, if necessary.
