Split Pea Soup
Hearty split pea soup seasoned with smoked ham hocks, onion, celery, carrots and marjoram.
2 tablespoons butter
1 large onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1 1/2 pounds smoked ham hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water
Salt and freshly ground black pepper to taste
- Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté 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. Cover and simmer soup until pork and vegetables are tender and peas are falling apart, stirring often, about 1 hour and 10 minutes.
- Transfer hocks to bowl.
- Purée 5 cups soup in batches in blender. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Return to pot.
- Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. Serve hot.
Makes 6 servings.