|by Frank Browning|
Winner of the 1999 IACP/Julia Child Cookbook Award in the category of Literary Food Writing Frank Browning leads us on a beguiling journey through...
1 - 10 of 43 for soup pork hocks
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This recipe was ... be good, the soup will not be ... replaces the salt pork or pancetta in ... as an option. This soup tastes even better the next day!
Wash and pick ... and simmer until soup is desired consistency. ... needed. Some beans absorb more water than others based on how long they've been stored.
In a pot, ... the bowl, ladle soup beans on top, let it soak into the dumplings. (It will be crispy like a cracker but with the taste of cornbread.) Enjoy!
1/4 c. of ... pot with water, pork hock, soup mixes and garlic. ... (For more meat try adding 1 pound sliced, cooked sausage for last 5 minutes.) Serves 10.
Soak beans (separately) ... and fat from pork hock. Place garlic, ... water in large soup pot. Bring to ... Cook until vegetables are done (40 minutes).
Simmer ham hocks and onion in ... In a large soup pan combine all ... simmer for 2 or more hours. Serves 6 generously. Double or triple for a large crowd.
1/4 cup of ... pot with water, pork hock, soup mixes and garlic. ... soup. Add remaining ingredients. Simmer for 30 minutes or until vegetables are tender.
Bring to boil, then simmer 1 to 1 1/2 hours.
Cover peas with ... hour. Saute salt pork in large pan ... necessary, thin with hot water. Sprinkle with reserved diced pork when served. Add croutons if desired.
In large saucepot ... water, the ham hock, bay leaf ... until beans are tender. Discard bay leaf. Cut meat from bones and return to soup. Makes 6 servings.
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