Tuesday, April 27, 2010

Private Chef Sasha's Cowboy Caviar Soup with "Hot Dog Croutons"

After the premiere episode of "Private Chefs of Beverly Hills," I've gotten quite a few requests for the Cowboy Caviar Soup recipe featured on the show. It's remarkably simple and so very easy to make. Especially if you're not making it over a campfire like I was below (tossing chicken sausages and jalapenos, aka the "croutons," into a saute pan where they'll turn a golden brown crisp).

Cowboy Caviar Soup with “Hot Dog Croutons”
Serves 6


Cowboy Caviar Soup-
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
4 cups fresh black eyed peas
6 cups vegetable broth
1 tablespoon ground cumin
salt to taste

3 spicy chicken sausages, preferably jalapeno chicken (Trader Joe’s makes a great one), diced
1 green jalapeno, diced (optional, omit if you prefer less heat)

Cowboy Caviar Relish-
1 cup fresh black eyed peas
½ red bell pepper, finely diced
½ yellow bell pepper, finely diced
1 green jalapeno, finely diced
½ red onion, finely diced
¼ cup cilantro, finely diced
¼ cup red wine vinegar
2 tablespoons olive oil
salt and pepper to taste

In a large bowl, combine all relish ingredients and season to taste. Set aside while preparing soup. The relish can be made up to two days in advance and will only get better the longer it’s allowed to marinate.

In a large soup pot over medium-high heat, heat olive oil and sauté onion and garlic until beginning to caramelized, about 5-8 minutes.

Add black eyed peas, vegetable broth and cumin. Bring to a boil and season with salt to taste.

Allow to cool slightly before pureeing in batches until soup is creamy and smooth. Keep warm over low heat.

Heat a skillet over medium-high heat. Add diced chicken sausages and jalapenos (if using) and sauté until heated through, golden brown and slightly crispy.

To serve, ladle soup into bowls, top with cool relish and sprinkle with “Hot Dog Croutons.”

Below is a meatfree version of the soup being served at the premiere party I hosted for my friends. If you omit the chicken sausage, the dish is vegan. Hope you enjoy!


  1. This sounds SUPER good, but is there a way to sub in dried black eyed peas (assuming I can find them) and just soak them overnight or something? I live in the northwest and am not sure I can get them, and it sounds like late summer might be their "fresh" season. Thanks!

  2. Sasha,

    I am making this TOMORROW! I love the show, and love how creative you are. I hope someday I can become as good of a chef as you seem to be. Any advice for someone hoping to throw their current professional life out the window and start over with culinary school?

    you can check out my (neglected) blog, if you want...


    Thanks so much!