This winter staple will warm your heart!
Place ham hock, butter and/or olive oil in a large stock pot. On medium heat, add onions, carrots & celery and sweat until softened. Add garlic and saute a couple of minutes but do not brown. Add tomato paste and cook about 20 minutes, stirring vegetables and garlic throughout.
Add sugar, tomatoes, peppers, and pepper water along w/ orange juice & stock.
Reduce heat and simmer for 90 minutes and check seasoning. Adjust if necessary, then add creme fraiche and take off the heat.
Using a blender or a hand stick blender, carefully puree all to soup consistency. Then stir in fresh herbs and serve. Yield about 2 gallons.
Serve hot w/ a dollop of creme fraiche or some of our grated cheddar and our homemade crostini.
Suggested Wine Pairing: 2014 Grenache Blanc