*  Exported from  MasterCook  *

                       Split Pea And Ham Hock Soup

Recipe By     :   ESSENCE OF EMERIL SHOW #EE2266
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Ounces        Bacon -- diced small
   1      Cup           Small Diced Onions
   2      Tablespoons   Minced Shallots
     1/2  Cup           Carrots -- diced small
     1/2  Cup           Celery -- diced small
   1      Tablespoon    Minced Garlic
   3      Quarts        Chicken Stock
   1      Pound         Spilt Peas
   1                    Ham Hock (6 Ounces)
                        Heavy Cream
                        Salt And Pepper To Taste
     1/4  Cup           Cooked Split Peas
                        Fresh Black Pepper

YIELD: 1/2  
GALLON   In a stock pot, render the bacon till crispy,      
remove the bacon leaving the fat.   Saute the onions,       
shallots, carrots, celery and garlic, for 2-3 minutes.  Add 
the stock, peas and ham hocks.  Bring to a fast boil, then  
reduce to a simmer.  Cook for 1 hour or until the peas are  
tender.  Remove the ham hocks 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 hocks and garnish with the whole 
split peas.                                                 
                                                            
                                                            
                                                            


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