Split Pea Soup

Split Pea Soup


June 18, 2011

from Bon Appétit, May 1996

  • Makes: Makes lots.


a drizzle of oil or dab of butter (or both - the original just called for butter)

1 large onion, chopped

1 cup chopped celery

1 cup chopped carrots

1 1/2 lbs smoked pork hocks

2 tsp dried leaf marjoram (optional)

1 1/2 cups dry green split peas

8 cups water


1In a large pot, heat the oil and/or butter over medium-high heat. Add the onion, celery and carrots and sauté until soft, about 8 minutes. Add pork and marjoram; cook 1 minute. Add peas and water and bring to boil. Reduce heat to medium-low, partially cover the pot and simmer soup for an hour or so, until the vegetables are very tender.

2Transfer hocks to bowl. Puree about half the soup in a blender (or using a hand-held immersion blender) and return it to the pot with the un-pureed soup. Cut the meat off the bones, discarding the thick layer of fat; dice the pork and return it to the pot. Season with salt and pepper and heat through.


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