2 cups black-eyed peas
1 smoked ham hock
2 onions, coarsely chopped
2 carrots, coarsely chopped
1 celery stalk, with leaves
1 clove garlic, crushed
1 bay leaf
1/2 teaspoon crushed rosemary
2 hot peppers, seeded and chopped
1/2 pound smoked sausage, sliced
Wash the peas of any grit, then place in a medium bowl covered
with several inches of water and allow to soak overnight.
Drain the peas, reserving the liquid. Pour this liquid into a
stockpot and add ham hock, onion, carrot, celery, garlic, bay
leaf, rosemary and peppers. Bring liquid to a boil, reduce
heat and simmer for 45 minutes. Strain out and discard
vegetables, then skim off fat.
Return the broth and the ham hock to the heat and add the
soaked peas. Simmer until the peas are tender, about 2 hours.
Purée the peas in a food processor fitted with a steel blade,
then return the purée to the soup. Add the smoked sausage and
heat thoroughly. Makes 6-8 servings.
_______________________________________
Source: Houston Chronicle - Dec. 4, 2001
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