Jeannie Sprague's Pea Soup

easy split pea soup Bon Appétit | May 1996

Serves 6

Patricia Murray: County Kerry, Ireland (with additions from Allrecipes.com SUBMITTED BY: bluebayou)

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds ham bone
2 teaspoons dried leaf marjoram

1 bay leaf
1 1/2 cups green split peas

8 cups water

1 potato, diced

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

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 marjoram; stir 1 minute. Add peas, ham bone, 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. Add potatoes and cook additional 20 minutes. Season with salt and pepper.

(Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)