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 - firstname.lastname@example.org 02-26-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (6833g)|
|Recipe Makes: 1|
|Calories from Fat: 1228 (35%)|
|Amt Per Serving||% DV|
|Total Fat 136.4g||182 %|
|Saturated Fat 40.5g||203 %|
|Monounsaturated Fat 63g|
|Polyunsanturated Fat 20.9g|
|Cholesterol 346.4mg||107 %|
|Sodium 11004.6mg||379 %|
|Potassium 8976.7mg||236 %|
|Total Carbohydrate 322.1g||95 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 312.8g|
|Protein 235.3g||336 %|
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Calories per serving: 3505
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