by Jennifer Burns, Dan’s Market
- 2 tablespoons butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 cup carrots, chopped
- 1/2 pound bacon, diced
- 2 teaspoons dried leaf marjoram
- 1 1/2 cups green split peas
- 8 cups water or stock
- 1/2 cup croutons (optional garnish)
- 1/2 cup shredded carrots (optional garnish)
Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery, carrots, salt and pepper; sauté for 3-4 minutes. Add bacon and marjoram; cook for 5-6 minutes stirring frequently. Add peas, water or stock, salt and pepper; bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until peas are falling apart, stirring often, about 1 hour and 10 minutes. Taste; add additional salt and pepper, if needed. Serve with garnishes, if using.
