Berlin Pea Soup With Bacon

1 lb Yellow Dried Peas
2 tb Cooking Oil Or Fat
1 lg Carrot -- scraped and diced
2 lg Onions -- peeled and diced
2 Leeks, White Part Only -- sliced thinly
2 md Celery Stalks -- sliced thinly
2 1/2 qt Water
Salt And Pepper -- to taste
1/2 lb Bacon -- in 1 piece
2 tb Butter Or Margarine
1/4 ts Thyme -- dried
1/4 ts Marjoram -- dried

Rinse peas. Heat fat in a large skillet and add carrot, 1 onion, leeks and celery. Saute 5 mins. Add water and bring to a boil. Season with salt and pepper. Add peas and bacon; cook slowly, covered, for about 1 hour, or until peas are cooked. Meanwhile, saute remaining onion in butter until tender. Add thyme and marjoram and mix into soup. To serve, take out bacon and chop or slice; return bacon to soup. Serves 6 to 8.

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