Photo: Black-Eyed Pea Soup with Ham Hocks and Creme Fraiche Recipe
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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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By maryannvp
Mill Valley, CA
on January 30, 2012
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Yum! I have made this with diced ham and ham hocks; hocks are better; but if you're in a hurry make it in 30 minutes by using frozen organic black eyed peas (whole foods and a quality lighted smoked ham dice. I also have made variations adding some fresh chopped spinanch and/or diced tomatoes. Taste and add salt just before serving. some ham is saltier than others. Try a little finely grated parmesan on top. Or serve over rice for "hoppin john". I made it for my book club this week and it was a 5 star hit.
By jackaly4
Texas
on February 20, 2011
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Followed this recipe to a T. I was a little skeptical as I have never cooked a ham hock before, but I am more than pleasantly surprised! Family agrees - best soup I've ever made - it's a keeper :
By shareelynn
Knoxville
on April 09, 2010
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This is a great way to eat Black-Eyed peas. I had it over Black Skillet Cornbread. Next time, I'll have to try it over rice.
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