Directions

1. 1
   Rinse the split peas under cold water.
2. 2
   In a large pot, combine peas, water, onion, carrots, celery, and bay leaf.
3. 3
   Bring to a boil, then reduce heat and simmer for 20 minutes.
4. 4
   Remove the bay leaf and blend the soup until smooth.
5. 5
   Stir in the cream and season with salt and pepper.
6. 6
   Serve hot with crusty bread.