My entry for this year's Souper Bowl was from my garden. Our patch of greens has provided us with a great harvest. On a cold, winter day, I decided to try my hand at using the greens to make a soup. Use hot sausage for to give the soup a kick. For the competition, I made croutons from my Spicy Cornbread recipe. I baked the cornbread in a sheet pan, cut it into 1-inch cubes and toasted in the oven. It made for a great presentation, but not really worth the effort. Top the soup with Sweet Tomato Relish.
Black-eyed Peas and Turnip Green Soup
1 pound hot sausage
1 ½ cups chopped onion
1 pound turnip greens
3 cups chicken broth
1 cup water
2 cans black-eyed peas
Saute onions and sausage until sausage is browned and done. Add turnip greens, water, chicken broth and black-eyed peas. Cook until the greens are tender. Add more water if needed. Serve with cornbread croutons and tomato relish.