Black-eyed pea and ham hock soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black-eyed peas |
| Lard; as needed | ||
| 2 | Onions; diced | |
| 2 | Carrots; diced | |
| 4 | Celery stalks; diced | |
| 8 | Ham hocks | |
| 8 | cups | Chicken or pork stock |
| Salt and pepper | ||
Directions
Wash and pick over peas and soak overnight. In the morning discard tiny floating peas and drain. Add stock and simmer 1½ hours. Meanwhile sweat onion, carrot and celery in lard until soft. Add vegetables and hock to the peas and continue to simmer 1 hour. Taste for salt and pepper.
Yield: 6 to 8 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9180 Recipe by: Jack McDavid
Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@...> on Sep 28, 1997
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