3 c. diced split peas
Water
1 ham bone or pork knuckle
1 onion, chopped
1 turnip, scraped and diced
1 potato, peeled and diced
2 stalks celery with leaves, diced
2 sprigs summer savory or thyme
2 sprigs marjoram
1 tbsp. sea kelp, or salt to taste
Water to cover

Rinse and pick over peas. Cover with water and leave to soak overnight. Next morning, drain, add remaining ingredients, and bring to boil. Cover pot, turn down heat, and simmer for about 2 hours, stirring occasionally. When peas are tender, remove ham bone or knuckle, cut meat from bone, and return to pot. Take out herb sprigs. Puree if desired, reheat, and serve in individual bowls, each topped with a small pat of butter. Serves 8.