Black-Eyed Pea Soup with Ham Hocks and Creme Fraiche

  1. Heat a Dutch oven over medium-high heat and add the olive oil.
  2. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes.
  3. Add the garlic to the pan and saute until fragrant, about 30 seconds.
  4. Add the ham hocks and peas, and saute for 4 to 5 minutes.
  5. Add the chicken stock and bay leaves to the pan and bring to a boil.
  6. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham hocks and peas are tender, about 3 hours.
  7. Remove the ham hocks from the soup and set aside until cool enough to handle.
  8. Remove the meat from the skin and bones.
  9. Discard skin and bones and return the meat to the pot, along with the Essence, salt, and pepper.
  10. Return the soup to a boil, then serve, with each bowl of soup garnished with 1 tablespoon of creme fraiche and chopped chives.
  11. 2 1/2 tablespoons paprika
  12. 2 tablespoons salt
  13. 2 tablespoons garlic powder
  14. 1 tablespoon black pepper
  15. 1 tablespoon onion powder
  16. 1 tablespoon cayenne pepper
  17. 1 tablespoon dried oregano
  18. 1 tablespoon dried thyme
  19. Combine all ingredients thoroughly.
  20. Yield: 2/3 cup
  21. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

olive oil, onion, green bell pepper, celery, garlic, ham hocks, blackeyed peas, chicken stock, bay leaves, salt, black pepper, creme fraiche, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/black-eyed-pea-soup-with-ham-hocks-and-creme-fraiche-recipe.html (may not work)

Another recipe

Switch theme