In a large pot, melt the butter. Add the onions, carrots, celery, and garlic to the pot. Season with salt and pepper. Cook for about 10 minutes or until the vegetables start to get tender. Be sure to stir occasionally.

Add the broccoli to the pot and allow it to cook for another 5 minutes. Stir occasionally.

Place the split peas into a fine-mesh strainer, rinse, and drain. Add the split peas to the pot and stir to combine.

Add the bone broth to the pot and stir to combine. While stirring, use the spoon to scrape any caramelized bits off the bottom of the pot. This will add flavor to the soup.

Put the lid on the pot and bring the soup to a bowl. Once the soup begins to bowl, reduce the heat and allow the soup to simmer for 1-2 hours or until the vegetables are tender. Be sure to stir occasionally.

Once all of the vegetables are tender, turn off the heat and allow the soup to cool for about 20 minutes.

Using a blender, blend the soup until it is smooth.

Add the white pepper and red wine vinegar to the soup. If necessary, add more salt.

Serve.