EASY SPLIT PEA SOUP

By Clarabell

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Ingredients

• 2 T butter (1/4 stick)
• 1 large onion, chopped
• 1 c chopped celery
• 1 c chopped peeled carrots
• 1 1/2 pound smoke pork hocks
• 2 t dried leaf marjoram
• 1 1/2 c green split peas
• 8 c water

Preparation

Step 1

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Saute until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender, peas are falling apart, stirring often, about 1 hour and 10 minutes.

Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return to soup. Season with salt and pepper. (Can be make 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.