black eyed peas recipe Soup with Ham Hocks and Creme Fraiche

Ingredients

    * 2 tablespoons olive oil
    * 1 1/2 cups small dice onion
    * 3/4 cup small dice green bell pepper
    * 1/2 cup small dice celery
    * 2 tablespoons minced garlic
    * 1 1/2 pounds ham hocks about, 2 ham hocks
    * 1 pound black-eyed peas, rinsed and picked through for stones
    * 2 1/2 quarts chicken stock
    * 2 bay leaves
    * 3/4 teaspoon Essence, recipe follows
    * 3/4 teaspoon salt
    * 1/2 teaspoon black pepper
    * 1/2 cup creme fraiche
    * 2 tablespoons chopped chives

Directions

Heat a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the ham hocks and peas, and saute for 4 to 5 minutes. Add the chicken stock and bay leaves to the pan and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham hocks and peas are tender, about 3 hours. Remove the ham hocks from the soup and set aside until cool enough to handle. Remove the meat from the skin and bones. Discard skin and bones and return the meat to the pot, along with the Essence, salt, and pepper. Return the soup to a boil, then serve, with each bowl of soup garnished with 1 tablespoon of creme fraiche and chopped chives.

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black eyed peas recipe with Ham Hock

Ingredients

    * 2 tablespoons olive oil
    * 4 ounces Tasso, small diced
    * 1 cup chopped onions
    * 2 tablespoons minced garlic
    * 2 bay leaves
    * 2 ham hocks, about 6 ounces each
    * 1 pound dried black-eyed peas
    * 2 quarts chicken stock
    * Salt and pepper

Directions

In a 1 gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes. Add the onions and continue sauteing for 2 minutes. Stir in the garlic, bay leaves and ham hocks. Season with salt and pepper. Add the black-eyed peas and chicken stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender. Remove the ham hocks from the pot and remove the meat. Add the meat back to the peas and reseason if necessary.

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