1 Spanish Onion, large chop
1 Fennel bulb, large chop (I use the entire fenne l- including the tops because we purée at the end so the more green, the better)
3 ribs of celery, cleaned and rough chop
3 bags frozen peas
1 bag dried split peas
1 Tablespoon kosher salt
Take a large soup pot and pile EVERYTHING in. Add water so that 3/4 of the pot is full. Add 1 tablespoon kosher salt. Please keep in mind if you are using a different salt it could be stronger so add the salt to taste and not necesarliy 1 tablespoon.
Bring soup up to a boil and simmer on low for 1 hour. Purée with immersion blender. Done.