Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.
Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.
Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad.
Caution: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Simple Salad:
Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry.
Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soupspoon is fine - you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Cook's Note: What can go wrong here? If the greens are wilted and gloppy, there's probably too much dressing. Add an extra handful of greens and re-toss.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	149.32 Kcal (625 kJ)
Calories from fat	21.77 Kcal
		% Daily Value*
Total Fat	2.42g	4%
Sodium	108.03mg	5%
Potassium	875.34mg	19%
Total Carbs	19.57g	7%
Sugars	6.37g	25%
Dietary Fiber	7.61g	30%
Protein	11.81g	24%
Vitamin C	35.3mg	59%
Vitamin A	0.1mg	4%
Iron	0.9mg	5%
Calcium	45mg	4%

Amount Per 100 g
Calories	33.9 Kcal (142 kJ)
Calories from fat	4.94 Kcal
		% Daily Value*
Total Fat	0.55g	4%
Sodium	24.52mg	5%
Potassium	198.7mg	19%
Total Carbs	4.44g	7%
Sugars	1.44g	25%
Dietary Fiber	1.73g	30%
Protein	2.68g	24%
Vitamin C	8mg	59%
Iron	0.2mg	5%
Calcium	10.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.4

Points
3

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
very low sodium,
cholesterol free

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