Boiled Peanut Soup

• 1 meaty ham hock
• 8 cups water
• 2 tablespoons olive oil
• 2 3/4 cups finely chopped onion
• 1 tablespoon minced garlic
• 4 cups boiled peanuts, shelled and skinned
• 2 1/4 cups low-sodium chicken broth
• 14.5 oz. can of diced tomatoes
• 2 1/2 teaspoons oregano
• Large pinch of cayenne pepper
• 1 teaspoon red wine vinegar.

1. Simmer ham hock in 8 cups water, uncovered, 1 1/2 - 2 hours until meat is tender. Add more water as necessary. Ham broth should reduce to no less than 1 cup broth.
2. While ham hock simmers, heat olive oil in large heavy pot over medium heat. Add onions and garlic and saute until onions are tender, about 8 minutes. Add boiled peanuts, chicken broth, tomatoes, oregano, and cayenne pepper and bring to a simmer. Simmer 30 minutes. Mix in vinegar and salt and pepper to taste. Turn off heat and allow to cool while ham hock simmers.
3. When the ham hock is done transfer peanut/broth mixture to a blender jar. Add 1 cup of ham broth and blend at high speed until the peanuts are completely incorporated. Add any remaining ham broth to the desired consistency (the soup should be thick). If the soup is still too thick for your taste add water, or preferably, more chicken broth. Turn the blender jar into a large bowl.
4. Transfer the ham hock to a cutting board and cube the meat (1/4" pieces). Add the cubed ham to the soup and mix in.

ham hock, water, olive oil, ube, garlic, peanuts, ubc, tomatoes, oregano, cayenne pepper, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/boiled-peanut-soup-50022005 (may not work)