Black-Eyed Pea And Ham Hock Soup

Recipe Ingredients

2 cups	474ml	Black-eyed peas
		Lard
2		Onions - diced
2		Carrots - diced
4		Celery stalks - diced
8		Ham hocks
8 cups	1896ml	Chicken or pork stock
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

This recipe yields 6 to 8 servings.

Source:
CHEF DU JOUR - (Show # DJ-9180) - from the TV FOOD NETWORK

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