Papa's island pig feet soup

Yield: 4 servings

Measure Ingredient
3 pounds Pig's feet, cut into 2-inch
\N \N Pieces
8 cups Chicken stock
2 \N Onions, quartered
2 \N Celery stalks, cut into
2 \N Inch long pieces
1 tablespoon Chopped garlic
8 \N Star anise
¾ cup Raw peanuts
1 cup Sliced shiitake mushrooms
1 cup Chopped mustard cabbage
1½ teaspoon Peeled, minced fresh ginger
\N \N Salt and pepper

In a large sauce pan, combine the pig's feet, chicken stock, onions, celery, garlic, and star anise. Season with salt and pepper. Bring the liquid up to a boil. Reduce to a simmer, covered and cook for 1½ hours, skimming the surface occasionally. Add the peanuts, cover and simmer for 30 minutes. Remove the star anise from the soup. Stir in the mushrooms, cabbage, and ginger. Simmer for 5 minutes. Ladle the soup into a bowl and serve.

Yield: 6 servings


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