Sopa de Pat (slow-simmered pig's feet soup)
Don't be put off by the thought of trotters! Pig's feet are simmered long and low to draw out their naturally occurring gelatin and calcium, creating a thick, rich soup that is low in fat and high in flavor and body. Add diced chicken for protein, or serve over egg noodles, potatoes, or with a thick slice of really good bread.
Note that nutrition estimates to the right include nutrition values for the pig's feet if they are eaten in the soup (Spark has done this automatically). This recipe just uses the pig's feet only to boil and to create a stock; actually eating the meat from the trotters is optional and by leaving it out the actual nutritional value may be changed accordingly.Submitted by: COOKANDRUN