Black-Eyed Pea Soup
Ingredients
- 1 lb black-eyed peas
- 1 12 quarts water
- 1 12 quarts chicken stock
- 12 cup dry sherry
- 1 small smoked ham hock
- 1 medium onion, finely diced,
- 14 stalk celery, finely diced,
- 1 bay leaf, crushed
- 1 garlic clove, minced,
- salt & freshly ground black pepper, to taste
Directions
Soak peas in water overnight.Combine stock,Sherry and ham hock in large saucepan and bring to boil.
Add onion,celery,bay leaf and garlic and boil until onion is soft, about 15 minutes.
Drain peas, add to soup and simmer until tender, about 1 hour.
If desired, remove ham hock, let cool, dice meat and add back to soup.
Season with salt and pepper to taste and serve.