Canadian Split Pea Soup

Sort through the peas and rinse in cold water until it runs clear (split peas don't need soaking). Dice the carrot and onion finely, and slice the celery stalks thinly.

In a large heavy-bottomed pot, melt the butter over medium heat. Add the carrot, onion, and celery, and sauté, stirring, for 7-10 minutes until softened and the onion turns golden.

Add the rinsed peas, bay leaf, savory, and thyme to the vegetables, stir, and warm through for 1-2 minutes to release the spices' aroma.

Pour in the stock, add the smoked pork hock, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally and skimming off foam, until the peas have broken down almost to a purée and the meat on the hock easily pulls away from the bone.

Remove the hock from the pot and let it cool slightly. Separate the meat from the bone and skin, then dice it or shred it into pieces. Discard the bone, skin, and bay leaf.

If desired, blend part of the soup with an immersion blender until creamy, leaving some whole peas for texture. Return the diced meat to the pot.

Season with salt and black pepper to taste, heat through for another 5 minutes over low heat, and serve hot in deep bowls.