Split Pea And Ham Hock Soup

Directions

1. In a stock pot, render the bacon till crispy, remove the bacon leaving the fat. Saute/fry the onions, shallots, carrots, celery and garlic, for 2 to 3 min. Add in the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or possibly till the peas are tender. Remove the ham hock and dice the meat. Set aside.
2. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 min. With a hand held blender puree the soup till smooth. Season with salt and pepper. Add in the diced ham hock and garnish with the whole split peas and fresh black pepper.
3. This recipe yields 1/2 gallon and serves .