Title: Black-Eyed Pea & 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

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Jack McDavid

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