1. Heat butter in a large stockpot over medium heat and add the onions, carrots, and celery and sauté for about five to seven minutes, stirring often. Add the garlic and continue to stir and sauté for another two to three minutes or so. 2. Add the chicken stock, split peas, and potato, then bring to a boil and reduce heat to a simmer. Cover and allow to simmer for about one hour, or until peas are tender. 3. Stir in the basil, oregano, and season to taste with the white pepper.