Preparation:
1. Soak the split peas in water to cover overnight; rinse and drain. OR boil hot water to cover peas and let sit for 45 minutes. Drain, rinse and drain again.
2. Saute the onions, carrots and fennel in a small amount of oil or butter until just translucent. Add the peas, cook 2 minutes. Add water to the stock pot and stir.
3. Bring to a rolling boil, reduce heat and simmer for 1 1/2 to 2 hours.
4. Puree the soup in a food processor until smooth; re-season to taste with salt and pepper. |
