Ingredients

• 1  large onion, cut in wedges
• 2  medium carrots, cut in 1-inch pieces
• 2  stalks celery, cut in 1-inch pieces
• 3  cloves garlic, peeled
• 1  Tbsp. olive oil
• 1  cup dry split peas, rinsed and drained
• 2  lb. meaty smoked pork hocks
• 1/2  tsp. dried summer savory or marjoram, crushed
• 1/4  tsp. black pepper
• 1  16-oz. pkg. frozen green peas
• 1/3  cup packed fresh Italian (flat-leaf) parsley leaves
• 2  Tbsp. lemon juice

Directions

1. Preheat oven to 425 degrees F. In shallow baking pan toss onion, carrots, celery, and garlic in olive oil to coat. Roast, uncovered, 15 to 20 minutes or until vegetables are lightly browned on the edges, stirring once.

2. In 4-quart Dutch oven combine roasted vegetables, 6 cups water, dry peas, pork hocks, savory, and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 minutes, stirring occasionally. Remove pork; set aside.

3. Stir frozen peas and parsley into soup. Cool about 5 minutes. Transfer soup, half at a time, to food processor or blender. Cover; process or blend until nearly smooth. Return to Dutch oven. Stir in lemon juice.

4. When cool, cut pork off bones. Chop pork, discard bones. Set aside 1/2 cup pork to top soup; add remaining to pureed soup. Heat through. Season with salt and pepper. To serve, top with reserved chopped pork. Makes 6 main-dish servings.

Slow Cooker Two Pea Soup: Thaw frozen peas. Finely chop onion, carrot, celery, and garlic (do not roast). In 4- to 5-quart slow cooker combine the chopped vegetables, dry split peas, savory, pepper, and 4-1/2 cups water. Add pork hocks; cover. Cook on low for 9 to 10 hours or on high for 4-1/2 to 5 hours. Remove pork hocks. Place thawed peas, and parsley in a blender. Add about 1 cup of the soup; process until smooth. Stir into soup. Carefully cut pork off bones; chop and add to soup. Season to taste with salt and pepper. Just before serving, stir in lemon juice.