6 tablespoons (3/4 stick) butter 3 medium carrots, chopped 2 large parsnips, chopped 2 medium leeks (white and light green parts), chopped 1 large onion, chopped 2-1/2 tsp. dried thyme, crumbled 2 tsp. dried marjoram, crumbled 3 bay leaves 11 cups chicken stock or canned low-salt broth 3 cups dried split peas 1-1/4 pounds smoked ham hocks 1/2 cup chopped fresh Italian parsley Melt butter in heavy large pot over low heat. Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. Cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. Add stock, peas and ham hocks. Bring to simmer, cover partially and cook until peas are tender and soup thickens slightly, stirring occasionally, about 45 minutes. Remove ham hocks and cut meat into small pieces. Discard bone and fat. Return meat to soup. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm, thinning with water if too thick.) Add parsley and serve. soup 64