Ingredients
- 4 ounces bacon, diced small
- 1 cup small diced onions
- 2 tablespoons minced shallots
- 1/2 cup carrots diced small
- 1/2 cup celery diced small
- 1 tablespoon minced garlic
- 3 quarts chicken stock
- 1 pound spilt peas
- 1 ham hock (6 ounces)
- Heavy cream
- Salt and pepper to taste
- 1/4 cup cooked split peas
- Fresh black pepper
Directions
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 hocks and garnish with the whole split peas and fresh black pepper.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 23 reviews
By girlygirle2002
missoula, MT
on January 07, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband and I like split pea soup but this was awful. It tasted like liquid ham. It made my husband puke when he walked by it. I feed the raccoons that live behind my house and they turned their nooses up at it. Usually Emeril's recipes are good but this one is anything but.
By historysme
on February 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow, this was fabulous. Don't skip the bacon grease or cream, they give this simple recipe incredible flavor and texture. To avoid adding any unpleasant raw flour for thickening, simply begin with less stock, and add more only if necessary during simmering. I started with 2qts (as suggested by another reviewer and added a bit more during cooking. After using the immersion blender it was thick and perfect. I added a bit more carrot and celery, about a cup each total - just a personal preference.
By scwest68
Summerville, SC
on January 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My peas were not quite done after an hour, but I pureed anyway. I ended up mixing the heavy cream with some flour to thicken the soup up. We thought overall it was wonderful! Will definately make again.
Read all 23 reviews