Instructions: In a heavy stockpot, combine stock, ham hocks, onions, potatoes, carrots, split peas, black and white peppercorns, salt, bay leaves and herbes de Provence. Bring to a boil. Reduce heat to low, partially cover the pot and simmer for 1 hour, stirring from time to time. Add 2 cups water and continue simmering, partially covered, for 1 hour more.

Using a skimmer or slotted spoon, remove ham hocks from pot. Slice meat from bone and cut into small bites; set aside.

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. When all solids are pureed, return them to the pot and blend. Stir in remaining 1 cup water and Marsala. Season with additional salt and white pepper to taste. Stir in ham meat, partially cover, and simmer for 30 minutes. If soup is too thick, thin with a bit more water or stock. Ladle into heated bowls and serve.

NOTES : I decided to try and do this in the crockpot. I cooked it on HIGH for 2 hours, then skimmed it, cooked it for another hour, skimmed and took out the solids. Pureed it. Put it back in and added the last of the ingredients and cooked for a little white longer. It took a little more than 8 hours for the peas to soften enough to eat them.

I also did not use ham hocks. I used a combination of turkey smoked sausage and ham concentrate from Goya. It came out quite smoky.

I served it with some great crusty bread. That was it.

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