INGREDIENTS

INSTRUCTIONS

Prepare garlic croutons: Remove crusts from bread slices and cut into
1/2-inch cubes.
In a small skillet, melt butter with the oil over medium heat. Add garlic
and bread cubes. Cook, stirring often, for 5 to 7 minutes, until croutons
are golden brown and fragrant. Transfer the croutons to a paper towel-lined
plate and set aside.
For the soup: Put the ham hock into a large saucepan and add enough cold
water to cover. Bring to a boil over high heat, reduce the heat to medium,
and simmer for 20 minutes. Drain and rinse under cold running water.
In a large pot, heat the oil over medium-high heat. Add carrots, onion and
celery. Cook, stirring often, for 5 minutes, or until onion is softened.
Add split peas and cook for 2 minutes longer. Add ham hock and stock and
season with salt and pepper. Increase the heat to high and bring to a boil.
Reduce heat and simmer, partially covered, stirring often, for 45 minutes
to 1 hour, until split peas are very tender, adding additional stock if the
soup seems too thick. Transfer the ham hock to a plate and set aside.
In a food processor or blender, puree the soup in batches. Pour the soup
through a strainer set over a large bowl, pressing hard on the solids with
the back of a spoon to extract as much liquid as possible.
When cool enough to handle, remove all the lean pieces of ham and finely
dice them.
Put soup and cream into a large saucepan, season with salt and pepper if
necessary, and reheat. ladle the soup into bowls and top with the diced ham
and garlic croutons.
NOTES : Reprinted in The Sacramento Bee January 14, 1998
Recipe by: "Comfort Food: Soup" by Charles Pierce
Posted to recipelu-digest Volume 01 Number 527 by Crane Walden
<cranew@foothill.net> on Jan 14, 1998

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