Split Pea And Ham Hock Soup

In a stock pot, render the bacon until crispy, remove the bacon leaving the fat.

Saute the onions, shallots, carrots, celery and garlic, for 2-3 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 very 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.