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Title: Black-Eyed Pea and Ham Hock Soup Categories: None Yield: 6 Servings 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 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 |