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2 c Yellow split-peas; dry

6 c Stock, broth; or water

1 ea Onion; large, whole

1 ea Carrot; large

1 ea Turnip or parsnip; large

1/8 t Marjoram; dried

1/8 t Thyme; dried

1 t Salt

1 ea Onion; small, minced

2 T Butter; melted

2 T Unbleached flour

Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.