Hearty Grandma's Pea Soup with Smoked Pork Loin

Instructions

1. 11

   Rinse the dried split peas thoroughly under cold water. Place them in a large bowl, cover with plenty of cold water, and let them soak for at least 4 hours, or preferably overnight. Drain and rinse again before cooking.

2. 22

   While the peas are soaking, prepare the vegetables. Peel and finely dice the carrots, celery root, and onion. Wash and thinly slice the leek. Mince the garlic.

3. 33

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic, diced carrots, celery root, and sliced leek. Sauté for another 5-7 minutes until the vegetables start to soften.

4. 44

   Add the drained split peas to the pot. Pour in the vegetable broth and add the smoked pork loin. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 60-90 minutes, or until the peas are very tender and the pork loin is cooked through.

5. 55

   Carefully remove the smoked pork loin from the pot. Let it cool slightly, then cut it into bite-sized cubes or shred it, depending on your preference. Return the pork to the pot.

6. 66

   Using an immersion blender, carefully blend about half of the soup directly in the pot until it reaches your desired consistency. You can also remove a portion of the soup, blend it in a separate blender, and then return it to the pot. This will make the soup creamier while still retaining some texture from the whole peas and vegetables.

7. 77

   Stir in the dried marjoram and thyme. Season the soup with salt and freshly ground black pepper to taste. Continue to simmer for another 10-15 minutes to allow the flavors to meld.

8. 88

   Ladle the hearty pea soup into bowls. Garnish with fresh chopped parsley before serving. Enjoy your comforting homemade meal!