SPLIT PEA SOUP WITH BACON & CRAB

Split Pea Soup with Bacon & Crab image

Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. -Stephen Exel, Des Moines, Illinois

Provided by Taste of Home

Categories Lunch

Time 2h

Yield 12 servings (4 quarts).

Number Of Ingredients 13

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Ingredients

8 thick-sliced bacon strips, chopped
2 medium onions, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 packages (16 ounces each) dried green split peas, rinsed
2 smoked ham hocks (about 1 pound)
2 bay leaves
3 cartons (32 ounces each ) chicken stock
1 cup water
1 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups lump crabmeat

Steps:

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. Freeze option: Freeze cooled soup without toppings in freezer containers; freeze cooked bacon in a small resealable freezer bag. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally, adding a little stock or broth if necessary. Top servings as directed.

Nutrition Facts : Calories 533 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1036mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 20g fiber), Protein 32g protein.