Black-Eyed Pea Soup with Ham Hocks and Creme Fraiche

INGREDIENTS

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