MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Split Pea Soup w/Bacon & Crab
Categories: Pork, Seafood, Vegetables, Dairy, Herbs
Yield: 12 servings

8 sl Thick-cut bacon; chopped
2 md Onions; chopped
2 md Carrots; chopped
2 Celery ribs; chopped
32 oz Dried green split peas;
- rinsed
2 Smoked ham hocks (1 lb)
2 Bay leaves
96 oz Chicken stock
1 c Water
1 c Heavy whipping cream
1/2 ts Salt
1/2 ts Pepper
2 c Lump crabmeat

In a Dutch oven, cook bacon over medium heat until
crisp, stirring occasionally. Remove with a slotted
spoon; drain on paper towels.

Add onions, carrots and celery to bacon drippings; cook
and stir over medium-high heat 8-10 minutes or until
onions are tender. Stir in split peas, ham hocks, bay
leaves, chicken stock and water. Bring to a boil over
medium-high heat. Reduce heat; simmer, covered, 1 to
1 1/2 hours or until split peas are tender, stirring
occasionally.

Discard bay leaves; remove ham hocks from soup. When
cool enough to handle, remove meat from bones and cut
into small cubes; discard bones.

Puree soup using an immersion blender. Or, cool soup
slightly and puree in batches in a blender; return to
pan.

Stir cream, salt, pepper and cubed ham into soup; heat
through. In a small bowl, toss crab with bacon; serve
with soup.

Stephen Exel, Des Moines, Illinois *

* There is no Des Moines, IL. This mugg is either in Iowa
or in Des Plaines, IL - UDD

Makes 12 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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