Meal Zeal

January 6, 2011

Split Pea Soup

Filed under: Uncategorized — jenseyt @ 12:16 pm
  • 2 T (1/4 stick) butter
  • 1 large onion, chopped
  • 1 C chopped celery
  • 1 C chopped peeled carrots
  • 1 1/2 pounds smoked pork hocks (I used half this amount plus chicken broth; was good.)
  • 2 t dried leaf marjoram
  • 1 1/2 C green split peas
  • 8 C water (or chicken broth)
  • 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. 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 pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

     

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