1 pound green split peas
3 qt. water
1 1/2 t. salt
2 1/2 t. butter
1 1/2 c. carrots, finely chopped
1 c. sweet potato, finely chopped
1 c. onion, finely chopped
1/2 c. celery, finely chopped
1/2 t. ground marjoram
1 t. dried basil
1 large clove garlic, crushed
1/2 t. ground cumin
1/2 c. dry white wine
freshly ground pepper
Optional: toasted croutons

1. In a large soup pot, combine the water, salt and split peas
2. Bring to a boil, cover, reduce heat, and simmer for 45 - 60 minutes
3. Skim the foam as needed
4. Sauté the onions, sweet potatoes, and celery in butter over low heat for about 8 - 10 minutes, stirring constantly
5. Add the herbs and garlic to the vegetables and cook for another 5 minutes
6. Add the vegetables to the soup and simmer for another 45 - 60 minutes, stirring occasionally
7. Remove half the vegetables, split peas and broth and purée in a blender
8. Return the puréed split peas and vegetables to the soup pot
9. Add the white wine and black pepper
10. Bring the soup back to a simmer and heat thoroughly
11. Serve hot with croutons

Serves 6 - 8