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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Split Pea Soup With 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   
        
     Uncle Dirty Dave's Archives   
       
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