Easy Split Pea Soup

• 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

1. Melt butter in heavy large pot or Dutch oven over medium-high heat.
2. Add onion, celery and carrots.
3. Saute until vegetables begin to soften, about 8 minutes.
4. Add pork and marjoram; stir 1 minute.
5. Add peas, then water, and bring to boil.
6. Reduce heat to medium-low.
7. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
8. Transfer hocks to bowl.
9. Puree 5 cups soup in batches in blender.
10. Return to pot.
11. Cut pork off bones.
12. Dice pork; return pork to soup.
13. Season with salt and pepper.
14. (Can be made 1 day ahead.
15. Refrigerate until cold, then cover.
16. Rewarm before serving.)

butter, onion, celery, carrots, pork hocks, dried leaf marjoram, green split peas, water

Taken from www.epicurious.com/recipes/food/views/easy-split-pea-soup-1919 (may not work)