Sherry Bisque - cooking recipe

Ingredients

6 c. beef stock
3/4 c. split peas
1 small ham hock
1 small bay leaf
1/4 c. ground salt pork
3/4 c. diced onions
1/2 c. diced celery
2 1/2 Tbsp. all-purpose flour
1 1/4 c. chicken stock, heated
1 c. tomato puree
1/4 c. dry sherry
1/4 c. (1/2 stick) butter
salt and freshly ground pepper

Preparation

Combine 4 cups beef stock, split peas, ham hock and bay leaf in a heavy medium saucepan and bring to a boil.
Reduce and let simmer until ready to use.