Anonymous Fri Oct 07 11:07:56 2005

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

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.