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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 5 |
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This thick and heartwarming soup is great on a cold rainy or wintery day. Serve with a side salad and a hunk of your favorite cornbread. The recipe is from the R.S.V.P. section of a December 1985 issue of Bon Appetit. It was requested from the Deer Valley Ski Resort in Park City, Utah. The recipe increases well and can be frozen. Ingredients:
1 lb black-eyed peas |
1 1/2 quarts water |
1 1/2 quarts chicken stock |
1/2 cup dry sherry |
1 small smoked ham hock |
1 medium onion, finely diced |
1/4 stalk celery, finely diced |
1 bay leaf, crushed |
1 garlic clove, minced |
salt & freshly ground black pepper, to taste |
Directions:
1. Soak peas in water overnight.
2. Combine stock,Sherry and ham hock in large saucepan and bring to boil.
3. Add onion,celery,bay leaf and garlic and boil until onion is soft, about 15 minutes.
4. Drain peas, add to soup and simmer until tender, about 1 hour.
5. If desired, remove ham hock, let cool, dice meat and add back to soup.
6. Season with salt and pepper to taste and serve.
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