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.