Instructions: 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.

Lus Notes: The soup requires a good amount of pepper and salt. Tried:

NOTES : This was another dish I tried last weekend. I was sooo easy to make and very low fat. Adding the fennel gives it just a bit of a different taste.

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