Instructions: Soak peas in the water 2 hours or overnight. In large pot cook the bacon til crisp. Add onion, saute til transparent. Add the peas with the water and ham hock. Add potatoes ,basil, and marjoram. Cook for 30-40 minutes.

Remove ham hock, take off meat and dice. Remove 1/3 of the soup, process til smooth, return to pot with the ham meat. Season with salt and pepper.

In serving bowl top the soup with croutons. 4-8 servings. Vienna sausages can be used instead of ham hock.

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