Pea Soup with Smoked Hocks

  • 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.

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