Black-Eyed Pea and Ham Hock Soup

• 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

1. Place the peas in a large bowl and add water to cover.
2. Soak overnight.
3. Or place the peas in a large pot of water and bring to a boil over high heat, then remove from the heat and set aside for 1 hour.
4. Discard any floating peas and drain before cooking.
5. In a pot, bring the stock and the ham hocks to a boil over high heat.
6. Decrease the heat to low and simmer until the flavors have married, at least 30 minutes.
7. Meanwhile, in a large, heavy-bottomed Dutch oven, heat the oil over medium heat.
8. Add the onion, carrots, and celery and cook until soft and translucent, 3 to 5 minutes.
9. Add the garlic and cook until fragrant, 45 to 60 seconds.
10. Drain the peas and add to the pot.
11. Add the red pepper flakes and ham hocks with stock to cover.
12. Bring to a boil over high heat, decrease the heat to low, and simmer until the peas are tender, 2 to 2 1/2 hours.
13. Just before serving, bring the soup to a boil over high heat.
14. Add the collards and stir to combine.
15. Cook until wilted, about 5 minutes.
16. Taste and adjust the seasoning with salt and pepper.
17. Ladle into warmed bowls and serve immediately.

blackeyed peas, chicken stock, ham hocks, canola oil, onion, carrots, stalks celery, garlic, red pepper, collards, salt

Taken from www.epicurious.com/recipes/food/views/black-eyed-pea-and-ham-hock-soup-380448 (may not work)