Split Pea Soup

Split Pea Soup

AuthorJulie

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

1

In 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.

2

Transfer 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.

Category

Ingredients

 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

Directions

1

In 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.

2

Transfer 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.

Split Pea Soup
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