Ingredients
8 thick-sliced bacon strips, chopped2 medium onions, chopped2 medium carrots, chopped2 celery ribs, chopped2 packages (16 ounces each) dried green split peas, rinsed2 smoked ham hocks (about 1 pound)2 bay leaves3 cartons (32 ounces each ) chicken stock1 cup water1 cup heavy whipping cream1/2 teaspoon salt1/2 teaspoon pepper2 cups lump crabmeat
Preparation
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.
