Black-Eyed Pea Soup

1. Heat 2 tablespoons of the olive oil in a large pot over medium heat. Stir in onion, celery, shallot, and garlic. While this cooks for a minute or two, dice the uncooked sausage. Add half of the sausage to the pot.

2. In a sauté pan heat the remaining 1 tablespoon olive oil over medium heat. Brown the remaining sausage. Once brown, use a paper towel to soak up excess oil in pan; set sausage aside.

3. Add butter, red pepper flakes, and salt and black pepper to taste to the onion mixture in the pot. Let cook for 3 to 4 minutes. Add black-eyed peas to pot; cook for a couple of minutes. Add chicken stock. Bring to a simmer; reduce heat to low. Cook for 15 minutes. Stir in cream and hot sauce.

4. To serve, ladle soup into a bowl and top with Fried Leek, browned sausage, and cilantro.

Fried Leek

1. Cut off green part of leek and peel off the first layer of leaves. Rinse well. Cut leek in half lengthwise; place flat side down and cut into very thin strips. Place leek strips in a bowl of cold water (enough to float leek) and move strips around in water to release any sand. Place leek in a strainer; shake off excess water.

2. Season drained leek strips with salt and pepper. Place cornstarch in a bowl. Add leek and coat well with cornstarch. Place leek in a fryer** of hot oil until golden brown. Use a slotted spoon to remove leek from fryer; place on paper towels to absorb excess oil. Use fried leek as a garnish for desired dish.

** Using a fryer is suggested. To fry in a frying pan, add 1 inch of canola oil to pan and heat to frying temperature (use a frying thermometer as a guide).