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.