In a large pot, melt the butter and soften the carrots, onion, and celery. Meanwhile, rinse the pea under cold water. After 2-3 minutes add the peas, bay leaves, savory, and the stock. Cover and simmer for about an hour. Give it a swirl every 20 minutes or so. If it’s becoming too thick, add more stock or water. I had to add about an extra cup.

Remove the bay leaves. Do a taste test and adjust with salt and pepper.