Step 1

In a large soup pan heat the oil and saute the onion for about 10 minutes.

Step 2

Add the split peas, broth (and wine if you are using it), carrots, bay leaf and black pepper.

Step 3

Cover and bring to a boil.

Step 4

Add the liquid smoke, parsley, and marjoram.

Step 5

Turn down to a medium-low simmer and cook for about 1 1/2 hours

Step 6

Stir every once in a while to keep from sticking.  You can add more broth if you think it is too thick.

Step 7

When the split peas are done let them cool a little bit before putting into a blender or using an immersion blender.

Step 8

Remove the bay leaf.

Step 9

Put the soup in a blender (I did this in 2 batches) and blend until the soup is smooth (or almost smooth, depending on your taste).  Serve while hot.