Place a medium-large or large soup pot over medium-high heat, add in the butter; once melted, add in the onion, celery, and carrot, and sauté those for a couple of minutes just until they begin to become tender. Add in the marjoram, a pinch or two of salt, the black pepper, and the garlic, and stir to combine; cook for a moment or two until the garlic becomes aromatic. Add in the split peas, along with the stock, and stir to combine; bring the soup up to a rolling simmer/boil, and then cover, and reduce the heat to low, simmering the soup very gently for about 45-50 minutes, stirring occasionally, or until the peas have split and are tender. Finish the soup by adding in the chopped parsley and the thyme, along with a squeeze of lemon juice, and check to see if any additional salt or pepper is needed. Ladle the soup into bowls, and garnish with some of the Turano French Roll croutons.