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Ingredientes
- 4 ounce Bacon diced small
- 1 c. Small-diced onions
- 2 Tbsp. Chopped shallots
- 1/2 c. Small-diced carrots
- 1/2 c. Small-diced celery
- 1 Tbsp. Chopped garlic
- 3 quart Chicken stock
- 1 lb Spilt peas
- 1 x Ham hock - (6 ounces)
- Â Â Heavy cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. Cooked split peas
Direcciones
- In a stock pot, render the bacon till crispy, remove the bacon leaving the fat. Saute/fry the onions, shallots, carrots, celery and garlic, for 2 to 3 min. Add in the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or possibly till 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 min. With a hand held blender puree the soup till smooth. Season with salt and pepper. Add in the diced ham hock and garnish with the whole split peas and fresh black pepper.
- This recipe yields 1/2 gallon and serves .
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3026g | |
| Calories 910 | |
| Calories from Fat 491 | 54% |
| Total Fat 54.54g | 68% |
| Saturated Fat 17.94g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 5441mg | 227% |
| Potassium 3079mg | 88% |
| Total Carbs 47.24g | 13% |
| Dietary Fiber 24.1g | 80% |
| Sugars 4.01g | 3% |
| Protein 54.55g | 87% |
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