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Easy Split Pea Soup
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.)
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