Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Bacon, diced small
1 c Small diced onions
2 tb Minced shallots
1/2 c Carrots diced small
1/2 c Celery diced small
1 tb Minced garlic
3 qt Chicken stock
1 lb Spilt peas
1 Ham hock (6 ounces)
Heavy cream
Salt and pepper to taste
1/4 c Cooked split peas
Fresh black pepper

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
hocks and garnish with the whole split peas and fresh black pepper.

Yield: 1/2 gallon

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