Title: Easy Split Pea Soup
Categories: Soup Vegetable Irish
Yield: 6 Servings

2	tb	Butter
1	lg	Onion, chopped
1	c	Chopped celery
1	c	Chopped peeled carrots
1 1/2	lb	Smoked pork hocks
2	ts	Dried leaf marjoram
1 1/2	c	Green split peas
8	c	Water

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 and peas are falling apart, stirring often, about 1 hour 10 minutes.

Transfer hocks to a 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.)

From "Bon Appetit", May 1996 issue

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