2 Tablespoons Butter
1 Cup Onion — chopped
2 Cups Dried Split Peas — washed
3 Quarts Water
3 Medium Potatoes — peeled & grated
1/2 Teaspoon Marjoram
2 Teaspoons Salt
1/4 Teaspoon Pepper
1/2 Cup Celery — chopped
In a heavy 5 to 6 quart casserole, melt butter over medium heat. Add onions and celery. Cook 5 minutes until soft, not brown. Stir in split peas and water. Bring to a boil. Skim off any scum that may form. Add potatoes, marjoram, salt and pepper. Cook about 1 1/2 hours.