8 soup rounds (I don't know what a soup round is, but I think Pearl means pickled pork)
1 lg onion, chopped
salt, black & red pepper to taste
Corn cut from 6 ears
1 can (1 lb size) whole tomatoes
Green onion tops
Place soup meat in a large gumbo type pot with enough water to cover the meat. Boil until tender. Skim.
Add onion and corn and continue to cook for a half hour. Add seasoning and tomatoes with liquid and cook thirty minutes longer. Add onion tops about 15 minutes before cooking is finished.
Note: Serve with rice cooked on the side or if you wish, you may add 1 cup raw rice when you add the tomatoes to the soup. Another variation that Pearl used is to add diced raw potatoes along with the tomatoes. The potatoes are especially good when there are small children in the household.
Recipe by Pearl Aguillard as printed in Louisiana Lagniappe
1 lg onion, chopped
salt, black & red pepper to taste
Corn cut from 6 ears
1 can (1 lb size) whole tomatoes
Green onion tops
Place soup meat in a large gumbo type pot with enough water to cover the meat. Boil until tender. Skim.
Add onion and corn and continue to cook for a half hour. Add seasoning and tomatoes with liquid and cook thirty minutes longer. Add onion tops about 15 minutes before cooking is finished.
Note: Serve with rice cooked on the side or if you wish, you may add 1 cup raw rice when you add the tomatoes to the soup. Another variation that Pearl used is to add diced raw potatoes along with the tomatoes. The potatoes are especially good when there are small children in the household.
Recipe by Pearl Aguillard as printed in Louisiana Lagniappe
