Two-Pea Soup With Pork



  1. Preheat oven to 425 F.
  2. In a shallow baking pan combine carrots, celery, onion, and garlic.
  3. Drizzle with oil.
  4. Toss gently to coat.
  5. Spread vegetables in a single layer.
  6. Roast, uncovered, for 15 to 20 minutes, stirring once.
  7. In a Dutch oven combine roasted vegetables, the water, pork hocks, split peas, savory, and pepper.
  8. Simmer, covered, for 45 minutes, stirring occasionally.
  9. Remove pork hocks from Dutch oven.
  10. Stir frozen peas and parsley into Dutch oven.
  11. Cool slightly.
  12. Transfer vegetable mixture, half at a time, to a food processor or blender.
  13. Cover and process or blend until nearly smooth.
  14. Return pureed mixture to Dutch oven.
  15. Stir in lemon juice.
  16. Cut meat from pork hocks and discard bones.
  17. Set aside 1/2 cup of the chopped meat for garnish.
  18. Add remaining chopped meat to pureed vegetable mixture.
  19. Heat through.
  20. Season to taste with salt and pepper.
  21. Garnish each serving with reserved chopped meat.