- 4 – 6 cups wWhole yellow peas
- 1-2 smoked hocks
- 2 large onions
- 3 large carrots
- 6 celery stocks (or celeriac)
- Sea salt & pepper to taste
- Summer savory to taste
Rinse peas, place them in a pot or bowl and cover with cold water to soak overnight.
Braise hocks in the oven for 1-2 hours at 325.
Strain and rinse the peas.
In a large pot, place the hocks and it's juices, peas, chopped carrots, chopped onions, chopped celery, sea salt, pepper and savory. Cover with water (approximately 4-5 quarts). Simmer for 2 to 3 hours.
Take out hocks, pull off the meat, chop and re add it to the soup and continue simmering for a half hour. I like to use my hand blender (before re adding the meat and bones) to partially puree the soup.