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In a heavy stockpot, combine stock, ham hocks, onions, potatoes, carrots, split peas, black and white peppercorns, salt, bay leaves and herbes de Provence.
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Bring to a boil.
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Reduce heat to low, partially cover the pot and simmer for 1 hour, stirring from time to time.
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Add 2 cups water and continue simmering, partially covered, for 1 hour more.
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Using a skimmer or slotted spoon, remove ham hocks from the pot.
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Slice meat from bone and cut into small bites; set aside.
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With the skimmer or slotted spoon, remove solids from pot, discard bay leaves and puree through a food mill placed over a large bowl or in a food processor.
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When all solids are pureed, return them to the pot and blend.
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Stir in remaining 1 cup water and Marsala.
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Season with additional salt and white pepper to taste.
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Stir in ham meat, partially cover, and simmer for 30 minutes.
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If soup is too thick, thin with a bit more water or stock.
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Ladle into heated bowls and serve.
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*Here is a very basic blend that can be mixed if you cant find this herb, although each cooks adds her or his own touch to the blend which changes it slightly.
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Dry herb Ingredients: 1 tablespoon dried basil 1 tablespoon marjoram 1 tablespoon summer savory 1 tablespoon thyme 1 crushed bay leaf 1 teaspoon lavender (optional) 1 teaspoon fennel Mix together and keep in a covered container.
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Combining onions, carrots and potatoes lightens the heaviness of the dried peas, while adding flavor and sweetness.
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Try to get a smoked ham hock that is not too smoky or salty.
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If you can, get Wigwam ham from S. Wallace Edwards & Sons in Surry, Virginia.
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Its pleasantly smoky and not as salty as other smoked ham.
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When it arrives trim it 4 to 6 inches off the hock, wrap it well and store it in the freezer until you are ready to make a pot of pea soup.
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S. Wallace Edwards & Sons, Inc. P.O.
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Box 25 Surry, Virginia 23883 (800)222-4267
