Recipe - Split Pea And Ham Hock Soup

4 ounce Bacon; minced small
1 cup Small minced onions
2 tablespoon Minced shallots
One half cup Small minced carrots
One half cup Small minced celery
1 tablespoon Minced garlic
3 qt Chicken stock
1 pound Spilt peas
1 Ham hock ; (6 ounces)
Heavy cream
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Cooked split peas

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 minced ham hock and garnish with the whole split peas and fresh black
pepper. This recipe yields One half gallon and serves ??.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2266 broadcast 01261997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02261997

Recipe by: Emeril Lagasse

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