Instructions: Preheat oven to 350 degrees. Cut top third off garlic head. Sprinkle half the thyme and rosemary over garlic. Wrap in aluminum foil. Line baking sheet with lightly oiled tin foil; spread onion on sheet; sprinkle with remaining thyme and rosemary. Roast onion and garlic in oven until soft; onion about 20 minutes, garlic about 40 minutes. Remove garlic cloves from skins by squeezing head gently over small bowl. Set aside onion and garlic.

Add split peas and water to large soup pot; bring to boil. Reduce heat; simmer briskly with lid ajar until tender, about 45 minutes. In blender or food processor, puree split peas in batches.

Add roasted garlic, onion and chilies to last batch. Return mixture to soup pot, add wine. Simmer until heated through, about 5 minutes. Add salt and pepper. If desired, garnish with crumbled tortilla chips, lime juice, yogurt or chilled cilantro.

Makes 6 cups or 6 servings of about 1 cup each.

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