Split Pea and Ham Hock Soup (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
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