1 Pound Green Split Peas

3 Quarts Water

1 1/2 Teaspoons Salt

2 1/2 Tablespoons Butter

1 1/2 Cups Carrots -- sliced

1 Cup Sweet Potato -- diced

1 Cup Chopped Onion

1/2 Cup Celery -- chopped

1/2 Teaspoon Marjoram

1/2 Teaspoon Cumin

1 Teaspoon Basil

2 Cloves Garlic -- minced

1/2 Cup White Wine

Black Pepper -- to taste

Put peas in large pot with water and salt; bring to boil, lower heat and simmer for 1 hour. Skim off foam and discard. Saut? finely chopped carrots, sweet potato, onion and celery for 10 minutes, stirring constantly. Add herbs, cook vegetables for another 5 minutes, then add to soup. Simmer soup, stirring occasionally, for another 45 min to 1 hour. Remove approximately half the soup, pur?e. Return pur?e to pot, add wine and pepper, and stir. Bring soup back to simmer before serving.