This is my daughter's favorite soup following a ham dinner! It is actually expected that Split Pea Soup will be made… Now that she lives on her own I have to make a double batch so she can bring 1/2 home! AND she enjoys my half and saves hers to take with her! Love you Nikki…
In a Le Creuset Round French Oven, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour. I suggest the overnight method!
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, chicken broth, 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 45 minutes.
Pull out the bone and pull meat off and chop then return to pan. Simmer for 15 minutes or until ready to serve.
Enjoy!
Note: If you like your pea soup a little thicker; follow this! Take 1/2 of the soup and pour in your blender. Mix then add back to the pan, stir and enjoy!