2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups 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 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.)
Bon Appetit | May 1996