We had big fun at our blow out 2014 New Year’s Day Brunch Pop-Up, and although our 1st pop-up of the year doesn’t fall on New Year’s this time, we are super excited to share brunch recipes & tips on FOX News Chicago. Check out the demo and recipe below.
Watch the segment and try the recipe!
Black Eye Pea and Spinach Soup
1 can Goode Foods Black Eyed Peas
1 cup vegetable Stock
1 small shallot (small diced)
3 cloves garlic (diced)
4oz tomato puree
4oz baby spinach
2TB olive oil
1TB Chef Julius’ Creole Rub
Chef Julius’ Salt Blend
Chef Julius’ Pepper Blend
In a sauté pan, heat the olive oil on medium/high heat for 2 minutes
Next add the shallots and sauté 4-6 minutes until the shallots start to caramelize. Lower the heat if necessary, you don’t want the shallots to burn
After the shallots caramelize add garlic, spinach and half the tomato puree at the same time. Season with salt and pepper and cook until the spinach wilts.
Lower the heat and add the black eye peas, vegetable stock and Creole dust.
Add the rest of the spinach and simmer for 10 minutes. Taste, adjust the seasoning and serve hot.
This soup is still very chunky. It should be served hearty with just a little amount of the broth.