Hey y’all, winery chef Megan Hartz likes to serve this delicious soup that leans on traditional Southern ingredients with one of our favorite Southern-Rhone grape varieties, Novelty Hill’s 2010 Grenache from Stillwater Creek Vineyard, included in the Winter 2013 Cellar Circle shipment released to Platinum-only members in January.  Winemaker Scott Moeller describes the wine as offering an aromatic nose of sun ripened raspberries, currant and white pepper, with bright notes of fresh berries and spice that echo on the palate.  Silky, integrated tannins give structure to a lengthy finish.

Yields 4 Cups

1 medium onion, chopped
1 garlic clove, minced
4 oz. slice of ham, diced in ¼ in. pieces
½ lb. collard greens
1 C. chicken broth
4 C. water
1-½ C. dried black-eyed peas, soaked and cooked
1 t. cider vinegar
In a saucepan, cook onion, garlic and ham in oil over moderate heat, stirring occasionally until onion is pale golden.   While onion mixture is cooking, discard stems & center ribs from collard greens and finely chop the leaves.  Add collards, broth and water to onion mixture and simmer until collars are tender, about 20 min.  Drain the black eyed peas.  In bowl, mash half with fork and stir mashed and whole peas into soup.  Simmer for 5 min.  Season soup with salt and pepper.  Finish with the vinegar.

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