Rinse the split peas in cold water, then soak them for 45 minutes: they will be easier to digest.

In a large pot, heat the ghee over medium heat. Add the onion, garlic, carrot and celery and let them brown for 5 minutes.

Add the drained peas, the stock and the bay leaf. Bring to a boil, then simmer gently for 45 minutes to 1 hour, until the peas are soft.

Remove the bay leaf. Blend for a smooth texture or keep the soup rustic. Season with salt and pepper to taste.

Serve piping hot, with chopped parsley for freshness.