Papa's Island Pig Feet Soup with Wild Mountain Mushrooms, Mustard Cabbage, Peanuts and Ginger
Papa's Island Pig Feet Soup with Wild Mountain Mushrooms, Mustard Cabbage, Peanuts and Ginger
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 742
- Total Fat
- 42
- Saturated Fat
- 10
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 67
- Cholesterol
- 209
- Sodium
- 1517
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 742
- Total Fat
- 42
- Saturated Fat
- 10
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 67
- Cholesterol
- 209
- Sodium
- 1517
Ingredients
3 pounds pig's feet, cut into 2-inch pieces
8 cups chicken stock
2 onions, quartered
2 celery stalks, cut into 2-inch long pieces
1 tablespoon chopped garlic
8 star anise
3/4 cup raw peanuts
1 cups sliced shiitake mushrooms
1 cup chopped mustard cabbage
1 1/2 teaspoons peeled, minced fresh ginger
Salt and pepper
Directions
- In a large sauce pan, combine the pig's feet, chicken stock, onions, celery, garlic, and star anise. Season with salt and pepper. Bring the liquid up to a boil. Reduce to a simmer, covered and cook for 1 1/2 hours, skimming the surface occasionally. Add the peanuts, cover and simmer for 30 minutes. Remove the star anise from the soup. Stir in the mushrooms, cabbage, and ginger. Simmer for 5 minutes. Ladle the soup into a bowl and serve.
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