Not only does this creamy soup look gorgeous it's very health as well. One cup of split peas 16.3 grams of fiber.

Time
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr

Servings
Yield: 6

Ingredients

• 2 Tbs (1/4 stick) butter
• 1 large onion, chopped
• 1 Cup chopped celery
• 1 Cup chopped peeled carrots
• 1 1/2 Lbs smoked pork hocks
• 2 Tsp dried leaf marjoram
• 1 1/2 Cups green split peas
• 8 Cups water

Instructions

1. 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 pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. 
2. 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.
3. 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. Season with salt and pepper. 

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