Split Pea and Ham Hock Soup

Ingredients

• 4 ounces bacon, diced
• 1 cup small onions, diced
• 2 tbsp CHRISTOPHER RANCH shallots, minced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 2 tbsp Fresh CHRISTOPHER RANCH California Garlic, minced
• 3 quarts chicken stock
• 1 pound split peas
• 1 ham hock (6 ounces)
• Heavy cream
• Salt and pepper to taste
• 1/4 cup cooked split peas
• Fresh black pepper

Directions

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, for 2 to 3 minutes.
3. Add the stock, peas and ham hock and bring to a fast boil, then reduce to a simmer; cook for 1 hour or until the peas are tender, then remove the ham hock, dice the meat, and set aside.
4. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes.
5. With a hand held blender, puree the soup until smooth and season with salt and pepper.
6. Add the diced ham hocks and garnish with the whole split peas and fresh black pepper.