SPLIT PEA AND POTATO SOUP RECIPES

Steps:

• 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. 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. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

Steps:

• Soak the yellow split peas for 12 hours in cold water.
• Rinse the split peas, put in a large pan and cover with the stock. Bring to the boil and simmer for 25 mins.
• Remove any scum and add the onion, sweet potato and carrots. Simmer for 15-20 minutes, until the veg are tender.
• Cool slightly, then blend until smooth.
• Return to the pan and reheat, adding the spinach to wilt it.