| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce11 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Bacon; diced small |
| 1 |
c |
Small-diced onions |
| 2 |
tb |
Minced shallots |
| 1/2 |
c |
Small-diced carrots |
| 1/2 |
c |
Small-diced celery |
| 1 |
tb |
Minced garlic |
| 3 |
qt |
Chicken stock |
| 1 |
lb |
Spilt peas |
| 1 |
|
Ham hock -; (6 ounces) |
|
|
Heavy cream |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Cooked split peas |
INSTRUCTIONS
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 hock and garnish with the whole split peas and fresh black
pepper. This recipe yields 1/2 gallon and serves ??.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2266 broadcast 01-26-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-26-1997
Recipe by: Emeril Lagasse
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