Split Pea and Pancetta Soup is soul satisfying.

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1 lb. split peas

2 1/2 quarts water

1 lb. smoked ham hocks

3 leeks, white parts only, sliced

2 onions, diced

5 oz. diced pancetta

1 small head of roasted garlic, squeezed of pulp

1 cup peeled, diced carrots

1 celery root, peeled and diced

1 cup sliced celery

1 tsp. fresh ground pepper

2 1/2 tsp salt or to taste

In a heavy bottom pot place the ham hocks and water; bring to boil and simmer until meat is tender, skimming surface often.

Remove the meat and diced; add to liquid along with split peas, celery, carrots, roasted garlic and celery root.  Bring to boil and simmer. Meanwhile in a separate pan, brown the pancetta; add the onions and leeks. Continue to cook until onions and leeks are tender. Add the onion/ pancetta mixture to the split pea mixture. Continue to cook until vegetables are tender and split peas are cooked. Add the pepper and salt to taste.

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