Recipe courtesy of Herb Wilson
Show: Chef Du Jour
Episode: Herb Wilson
1 hr 20 min
40 min



In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot.

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