Black-eyed pea and ham hock soup

Yield: 6 Servings

Measure Ingredient
2 cups Black-eyed peas
\N \N Lard; as needed
2 \N Onions; diced
2 \N Carrots; diced
4 \N Celery stalks; diced
8 \N Ham hocks
8 cups Chicken or pork stock
\N \N Salt and pepper

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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