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Original instructions: Boil hard for 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.
Serves 8. (Or 4, depending on appetites and whether this is a main dish or an appetizer.)
Dorothy's helpful tips: Chop the celery, carrot and onion in a small dice, so they cook faster and thoroughly. Instead of straining (why bother?), insert your immersion blender into the pot and whirl until the soup is smooth, like they serve it at the restaurant. If you like chunky soup, whirl it just a bit and leave some chunks of vegetable in there. Peas: you don't actually have to mail-order the peas; just use the dried split peas you find at your grocery store. Water: I am not sure why the restaurant calls for soft water (other than the presumption that is what they have at their location), but of course use your own tap water. Soup is peasant food! We don't put on airs, do we?