| 1 | Place water, split peas, fennel and celery in a large sauce pan. |
| 2 | Bring to a boil, reduce heat, cover and simmer for 45 minutes. |
| 3 | While the soup simmers, saute and shallots in the stock in a small skillet until they are translucent. |
| 4 | If using dried basil, stir into the shallots, then remove from heat. |
| 5 | Stir the shallots into the soup as it simmers. |
| 6 | After it has simmered for 1 hour, puree the soup in batches in a blender. |
| 7 | Return the blended soup to the pot. |
| 8 | Add the potatoes and simmer for 15 minutes. |
| 9 | Then add the peas and basil (if using fresh) and simmer until the peas are tender. |
| 10 | Stir in the parsley and remove from the heat. |
| 11 | Garnish with fennel sprigs if desired. |
