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Emeril's Split Pea Soup




Source of Recipe


Emeril Lagasse






Recipe Introduction


My husband, Mike, pulled this off the website one night when I was sick and needed comfort food. I couldn't believe that something that he cooked that fast would be good. It is heavenly comfort food. Rich, warm - Yum.





List of Ingredients



• 4 oz. bacon - diced
  
• 1 c. diced onion
  
• 2 T. shallots - minced
  
• 1/2 c. small diced carrots
  
• 1/2 c. small diced celery
  
• 1 T. minced garlic
  
• 3 qt. chicken stock
  
• 1 lb. split peas
  
• 1 - 6 oz. ham hock
  
• heavy cream
  
• salt and pepper to taste
  
• diced ham, sauteed - for garnish
  






Instructions



1. In a stock pot render the bacon until crispy. Remove the bacon leaving the fat.
   
2. Saute the onions, shallots, carrots, celery and garlic 2 -3 minutes.
   
3. Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for one hour or until the peas are tender.
   
4. Remove the ham hock. Whisk in small amounts of cream slowly to prevent it breaking and simmer for 2 minutes. Taste to see if you have enough cream and whether to add salt and how much pepper to add.
   
5. With a hand blender (the boat motor), puree the soup until smooth.
   
6. Garnish with ham.
   






Final Comments


Makes 1/2 gallon.

Wonderful with corn muffins.