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Ingredients
1 large leek, chopped fine                                         
1 tsp. dried thym
1 ½ T. vegetable oil                                               
1 tsp. dried marjoram
2 ½ c. green split peas, rinsed                               
1/8 tsp. ground nutmeg
2 quarts water                                                                  
1 T. salt
1 bunch chopped spinach or 10 oz. frozen pack 
1 T. lemon juice
 
Directions
In a heavy saucepan over medium heat, cook leek in 1 T. oil until it is limp, about 2 minutes. Add split peas, water and salt, bring to a boil. Reduce heat, cover, and simmer until peas are very soft, about 45-60 minutes. Purée pea mixture in a blender or food processor and return to saucepan. Heat remaining ½ T. oil in a medium skillet over medium heat. Add thyme, marjoram, and nutmeg and cook for 30 seconds, stirring constantly. Add spinach mixture to split peas and continue to simmer for about 10 minutes. Season to taste with salt, pepper and lemon juice.

Creamy horseradish, a good accompaniment for this soup.