2 c  Yellow split-peas; dry
6 c  Stock, broth; or water
1    Onion; large, whole
1    Carrot; large
1    Turnip or parsnip; large
1/8 ts Marjoram; dried
1/8 ts Thyme; dried
1 ts Salt
1    Onion; small, minced
2 tb Butter; melted
2 tb 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.