Recipe - Black-Eyed Pea And Ham Hock Soup

2 cup Blackeyed peas
Lard; as needed
2 Onions; minced
2 Carrots; minced
4 Celery stalks; minced
8 Ham hocks
8 cup 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 One half 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 MCRecipe Digest V1 #816 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997