Lemon Soup - cooking recipe

Ingredients

8 c. rich chicken stock
6 medium cucumbers, peeled, seeded and sliced
salt and pepper
8 thin slivers lemon rind
sour cream or plain yogurt (for garnish)
2 lb. No. 1 white Michigan beans
1 smoked ham hock
salt and pepper to taste

Preparation

Place the dried beans in a mixing bowl, cover them with water and let soak overnight.
Drain; turn into a large soup pot and re-cover with water.
Add the smoked ham hock and simmer slowly for about 4 hours until beans are cooked tender.
Add salt and pepper to taste.
Just before serving, bruise the beans with a large spoon or ladle, enough to cloud the soup.
Serves 6.