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Walnuts in Pig's Tail SoupSoups and Congees
| Walnuts in Pig's Tail Soup |
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Ingredients:
3 Tablespoon walnuts meats, peeled of their paper
skins, then chopped
3 dried figs, coarsely chopped
1 small pig’s tail, cut into single bone sections, then blanched for three minutes then drained
10 cups ham stock
3 Tablespoons canned chick peas, paper outsides discarded.
Preparation:
1. Soak walnuts, figs, and pork pieces, each in its own
bowl of tepid water, overnight, the pork tail refrigerated,
then strain the water each water into the soup stock.
2. Simmer the chick peas, stock and all drained items
together for two hours, then strain and discard any fat
or items not wanted in the soup, and remove meat from
the sections of the pig tails, and cut the meat smaller
if need be.
3. Add salt and serve in a pre-heated soup tureen.
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