Black-Eyed Pea and Ham Hock Soup

Name: Black-Eyed Pea and Ham Hock Soup
Yield: serves 6
Ingredients: 2 cups dried black-eyed peas, washed and picked over for stones; 4 to 6 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth, plus more if necessary; 2 smoked ham hocks; 1 tablespoon canola oil; 1 onion, preferably Vidalia, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 2 cloves garlic, very finely chopped; 1 teaspoon red pepper flakes; 1 bunch collards, tough stems removed and discarded, leaves very thinly sliced in chiffonade (see page 197); Coarse salt and freshly ground black pepper

By Virginia Willis

December 9, 2011

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Photo by Chelsea Kyle

In the summer, we’d sit on the porch shelling the black-eyed peas that Dede had picked that morning. The purple hulls dyed our fingers smoky violet. I’ve used frozen black-eyed peas to prepare this soup, but don’t use canned, as they are too soft. If using frozen peas, reduce the cooking time according to the package instructions or until the peas are tender. Note that the dried peas must soak overnight or have a quick soak. Don’t skip the essential step of simmering the ham hocks in the chicken stock. The flavor and aroma are what makes this soup extraordinary.

Recipe notes

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