Black-eyed Pea And Ham Hock Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 2 | c | Black-eyed peas |
| Lard, as needed | ||
| 2 | Onions, diced | |
| 2 | Carrots, diced | |
| 4 | Celery stalks, diced | |
| 8 | Ham hocks | |
| 8 | c | Chicken or pork stock |
| Salt and pepper |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 44.2mg
Potassium: 223.8mg
Carbohydrates: 7.3g
Fiber: 1.9g
Sugar: 3.6g
Protein: <1g