2 c. (1 lb.) green split peas
1 1/2 lbs. smoked ham hocks
3 qt. cold water
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 sprigs parsley
1/4 tsp. marjoram
1 bay leaf
Salt and pepper
Dash of cayenne pepper
2 drops green food coloring

Place split peas and ham hock in large kettle. Cover with cold water. Add onion, celery, carrots, parsley, marjoram and bay leaf Bring to boil. Cover and simmer over low heat 2 to 3 hours or until peas are tender. Cool soup. Skim fat and remove ham hock. Remove meat from ham hock. Force soup through a coarse sieve, or pour into blender container.

Cover and blend until smooth. Return soup to kettle. Add salt, pepper, cayenne, food coloring and ham. Bring to serving temperature over low heat. If a thicker soup is desired, mix 3 tablespoons butter with 3 tablespoons flour. Stir into soup and cook gently until mixture thickens. Serve with garlic bread. Makes 8 servings.