Split Pea And Ham Hock Soup

Recipe Ingredients

4 oz	113g	Bacon - diced small
1 cup	62g / 2.2oz	Small-diced onions
2 tablespoons	30ml	Minced shallots
1/2 cup	55g / 1.9oz	Small-diced carrots
1/2 cup	55g / 1.9oz	Small-diced celery
1 tablespoon	15ml	Minced garlic
3		Chicken stock
1 lb	454g / 16oz	Spilt peas
1		Ham hock - (6 ounces)
		Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Cooked split peas

Recipe Instructions

In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or until the peas are tender. Remove the ham hock and dice the meat. Set aside.

Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes. With a hand held blender puree the soup until smooth. Season with salt and pepper. Add the diced ham hock and garnish with the whole split peas and fresh black pepper.

This recipe yields 1/2 gallon and serves ??.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2266 broadcast 01-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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