Ingredients:
6 oz. yellow split peas
water, as needed
6 baby fennel
1 oz. onions, pared, finely chopped
1 oz. carrots, pared, finely chopped
1 oz. celery, finely chopped
1 oz. butter
1 cup fish stock
1 tsp. parsley, chopped
salt and pepper, to taste

Description:
Place peas with enough water to cover in large bowl; let soak for 3 hours or more.
Trim fennel to desired size.
Finely chop trim; place in saute pan with onions, carrots, celery and small amount of butter.
Saute lightly.

Drain peas; add. Add trimmed fennel.

Deglaze with fish stock; simmer until vegetables are tender.
Season; top with remaining butter.