Papa's island pig feet soup with wild mountain mushrooms

Yield: 6 servings

Measure Ingredient
3.00 pounds pig's feet; cut 2” pieces
8.00 cup chicken stock
2.00 \N onions; quartered
2.00 \N celery stalks; cut 2” long pieces
1.00 tablespoon chopped garlic
8.00 \N star anise
¾ cup raw peanuts
1.00 cup sliced shiitake mushrooms
1.00 cup chopped mustard cabbage
1½ teaspoon peeled; minced fresh ginger
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste

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. This recipe yields 6 servings.

Comments: The original recipe title as listed is ”Papa’s Island Pig Feet Soup With Wild Mountain Mushrooms, Mustard Cabbage, Peanuts And Ginger”.

Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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