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Black-eyed Pea Soup
2 Smoked ham hocks
5 c Water
1 1/2 c Dried black-eyed peas
1 c Chopped onions
1 c Chopped celery
1/2 ts Salt
1/2 ts Pepper
2/3 c Evaporated milk
1 tb All-purpose flour
Clean ham hocks thoroughly. Place water and ham hocks in large Dutch
oven or kettle. Simmer for 45 minutes
Wash and sort peas. Place in large bowl. Cover with warm water.
Soak 45 minutes. Pour water off peas. Add peas, onion, celery, salt
and pepper to ham hocks. Boil on medium heat 2 hours, or until meat
and peas are tender. Stir occasionally.
Remove ham hocks. Cut meat from bone. Discard rind, fat, and bone.
Shred meat. Return meat to soup.
Combine small amount evaporated milk and flour to make paste. Stir in
remaining milk gradually. Stir until well blended. Add to soup.
Cook and stir until mixture comes to a boil and thickens.
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