Another year is almost in the books, so I’d like to take this moment to thank you guys for reading and commenting and emailing and basically just for being here. I love having this space to write and share recipes, and it really means so much to me to have people to share it with.
Growing up, we always started the New Year with black eyed peas. They weren’t my favorite thing to eat, but I always had a bite of them (and the collard greens we also ate that day) for luck and prosperity. Imagine my disappointment when I found out I could’ve grown up eating doughnuts instead! These days, this is one southern tradition I’m happy to hang onto, despite my dislike of it when I was younger, because my tastes have changed over the years and I’ve got new recipes like this soup (and this black-eyed pea hummus).
We’re big fans of pork here, especially sausage, so I pretty much knew we’d love this soup before I even cooked it. It’s hard to go wrong when chorizo, chipotle, tomatoes and cheese are combined. While I imagine much of the spiciness of this soup depends on the type of chorizo you buy, we found it had the perfect level of spice for serving this to Clara. The soup is thickened by the addition of crushed tortilla chips, and shredded cheese gives it just the right amount of creaminess. This soup is hearty without feeling too heavy, and it reheats beautifully. Even if this soup doesn’t bring us luck for 2015, it’s still an excellent recipe that we’ll be making many times throughout the rest of winter. Here’s to a happy year filled with love and joy!