1 c. green split peas
3 tbsp. butter
1/4 c. onion, chopped
4 c. cold water
Salt & pepper
1/2 tsp. ground marjoram
2 c. skim milk

Soak peas as directed and drain. Melt butter in a large saucepan and cook onion until lightly browned. Add water, peas and seasonings; cover and simmer 1 hour, or until peas are tender, stirring occasionally. Press soup through a sieve or puree in an electric blender. Return to saucepan, add milk, adjust seasoning and heat thoroughly, stirring occasionally. Serve immediately. Makes about 1 1/2 quarts.