| Black-Eyed Pea and Ham Hock Soup
Categories: Soup
2 cups of black-eyed peas
Lard, as needed
2 Onions, diced
2 Carrots, diced
4 Celery stalks, diced
8 Ham hocks
8 cups of Chicken or pork stock
Salt and pepper |
|
Wash and pick over peas and soak overnight. In the morning discard tiny floating peas and drain. Add stock and simmer 1 1/2 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@acpub.duke.edu> on Sep 28, 1997
|
