Created by JostLori on November 5, 2013
Step 1: In a medium pot, combine olive oil, onion, carrot and celery. Cook over medium heat, stirring occasionally, until the veggies are tender, about 5-8 minutes.
Step 2: Add peas, broth, water, pork shank and bay leaves. Bring to a boil, reduce to simmer, and cook until peas are tender, about 1 hour. Add more water if needed. Season with salt and pepper.
Step 3: Remove shank and take meat off the bone, discard the bone. Cut or shred the meat and set aside.
Step 4: Using an immersion blender, blend the soup until smooth. You can also use a regular blender, but work in batches and don't overfill.
Step 5: The soup will be very thick - add more water to thin as necessary. Adjust seasoning.
Step 6: Return the meat to the soup.
Step 7: While the peas are cooking, combine the finely chopped tomatoes, the garlic and the olive oil in a small bowl. Let marinade while peas are cooking, about one hour.
Step 8: When ready to serve, ladle soup into wide soup bowls and add a generous tablespoon of marinated tomatoes in the center.