from Becky Lehman, Thursday Food Tasting

Adapted from Sunset International Vegetarian Cookbook (1983)

1 pound (c. 2 1/3C) yellow or green split peas
2T butter or margarine
2 medium-size onions, finely chopped
2 large carrots, finely chopped
1 large celery stalk, finely chopped
1 small rutabaga, peeled and diced and/or 2 medium potatoes, diced
1/2t each cumin seeds and marjoram leaves
1/4t white pepper
8-10C water
3T cider vinegar
2t salt (or to taste)

1. Rinse peas and sort through, discarding any foreign material.  Drain well and set aside.

2. Melt butter in a 4 to 5-quart kettle over medium heat; add onions, carrots, celery, rutabaga and/or potato, cumin, marjoram and pepper.  Cook, stirring often until ions are soft but not browned.

3. Add peas and water and bring to a boil over high heat.  Cover, reduce heat, and simmer, stirring occasionally to prevent sticking, until peas lose their shape (1-2 hrs.).

4. Stir in vinegar; add salt to taste.  Makes 10-12 cups.  This usually needs thinning after refrigeration.

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