Puree of Split Pea Soup

Directions

1. Render the bacon in a soup pot over medium heat. Remove the bits of bacon and reserve for garnish. Add the oil and mirepoix and sweat, stirring occasionally, until the onions are transparent, 10 to 12 minutes. Add the garlic and saute for 1 minute. Do not brown the garlic.
2. Add the stock, potatoes, split peas, ham hock, and bay leaf, and bring to a simmer. Allow the soup to simmer, stirring occasionally, until the peas are tender, about 45 minutes. Remove and discard the bay leaf and ham hock. Dice the lean meat, if desired. Reserve the meat.
3. Puree the soup using a food mill, blender, or food processor until it is smooth. Add the ham hock meat, if desired. Taste and season with salt and pepper. The soup is ready to finish and serve now, or it may be rapidly cooled and held under refrigeration for up to 3 days later for service.
4. To finish the soup for service, return it to a boil. Serve te soup in heated bowls or cups, garnished with croutons and the reserved bacon bits.