Split Pea Soup with Smoked Meat

Rinse split peas and soak in cold water overnight. Cook in the same water, strain and rub through a sieve. Cook soup vegetables and bacon in 7 c. salted water to make a bouillon. Rub the cooked vegetables through a sieve. Add sieved peas and vegetables to the boullion. Fry finely chopped onion until light golden, add flour, make a roux, add a few T. cold water to make a smooth mixture and add it to the soup. Crush garlic with salt, crush marjoram, add to the soup and bring it to a boil. Serve hot soup with diced bacon. You may also add butter-fried white bread croutons.