Hugh's Field Pea, Ham Hock & Mustard Green Soup

Hugh's Field Pea, Ham Hock & Mustard Green Soup
Hugh's Field Pea, Ham Hock & Mustard Green Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon unsalted butter

  • 1/2

    cup minced sweet onion

  • 1/2

    cup diced carrot

  • 1

    celery stalk, minced

  • 3

    garlic cloves, peeled

  • 1/2

    cup dried black-eyed peas

  • 6

    cups low-sodium chicken broth

  • 1

    smoked ham hock, about 1 pound

  • 2

    cups cubed Cornbread (click HERE for recipe)

  • 2

    tablespoons bacon fat

  • 1

    tablespoon chopped fresh thyme

  • 2

    cups chopped mustard greens

  • 1

    cup chopped tomato

  • 1

    teaspoon kosher salt

  • 1

    tablespoon cider vinegar

  • Extra-virgin olive oil

Directions

Place a 4 to 6 quart soup pot over medium heat and add the butter. When the butter is melted, add the onion, carrot, and celery and cook for 10 minutes, stirring occasionally. Add the garlic, black-eyed peas, chicken stock, and ham hock. Cook until the peas are tender, about 1 hour. Skim to remove the airy white bean matter that floats to the top. White the soup is cooking, cut the cornbread into 1/2 by 1/2-inch cubes. In a large cast-iron skilled over medium heat, toast the cubed cornbread in the bacon fat until crisp. If necessary, cook the croutons in batches, making sure to toast all sides. Cool on a large plate. Remove the ham hock from the soup pot, cool, and take the meat off the bone. Coarsely chop the meat and return it to the pot. Discard the bone and any connective tissue. Add the thyme, mustard greens, tomato, and salt to the soup. Cook for 10 more minutes and then portion the bowls for serving. Drizzle each bowl with a couple drops of cider vinegar and a dash of olive oil, garnish with the cornbread croutons, and serve immediately.

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