Black-eyed Pea Soup
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INGREDIENTS 2 smoked ham hocks, trimmed of rind and fat
5 cups water
1-1/2 cups dried black-eyed peas
1 cup chopped onions
1/2 cup chopped celery
1/2 teaspoon pepper
2/3 cup evaporated milk
1 tablespoon all-purpose flourClean ham hocks thoroughly. Place water and ham hocks in a large Dutch oven or kettle. Simmer 45 minutes.
Wash and sort peas. Place in a large bowl. Cover with warm water. Soak for 45 minutes. Pour water off peas. Add peas, onion, celery, and pepper to ham hocks. Boil on medium heat for 2 hours, or until meat and peas are tender. Stir occasionally.
Remove ham hocks. Cut meat from bone. Discard bone. Return meat to soup.
Combine small amount evaporated milk and flour to make a paste. Stir in remaining milk gradually. Stir until well blended. Add to soup. Cook and stir until mixture comes to a boil and thickens.
Makes 8 servings