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.
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.
Bring to a rolling boil, reduce heat and simmer for 1-1/2 to 2 hours.
Puree the soup in a food processor until smooth; re-season to taste
with salt and pepper.
Lu's Notes: This is very very good and easy too. It requires a good
amount of pepper and salt.
