SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP

This soup is a meal unto itself – just round it out with some savory scones or biscuits and maybe a salad. Smoked turkey wings or drumsticks, or the meaty bone of a ham, can replace the ham hocks. 8 main course servings.

ingredients

6 tablespoons butter (3/4 stick)
3 medium carrots, peeled, chopped
2 large parsnips, peeled, chopped
1 1/2 cups chopped leeks, white and pale green parts only
About 2 medium
1 large onion, chopped
2 1/2 teaspoons dried thyme
2 teaspoons dried marjoram
3 bay leaves
11 cups low salt chicken broth
3 cups dried split peas
1 1/4 pounds smoked ham hocks
1/2 cup chopped fresh Italian parsley

directions

1
Melt butter in heavy large pot over low heat. Add carrots, parsnips, leeks, onion, thyme, marjoram, and bay leaves. Cover and cook until vegetables aer tender, stirring occasionally, about 20 minutes. Add broth, peas, and ham hocks. Bring to simmer, cover partially and cook until peas are tender and soup thickens slightly, striring occasionally, about 45 minutes. Remove ham and cut meat into small pieces. Discard bone and fat. Return meat to soup. Season to taste with salt and pepper. (can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring soup to simmer, thinning with water if needed, before continuing.)
2
Discard bay leaves. Mix parsely into soup. Ladle into bowls and serve.