Rinse the peas thoroughly and strain well. Set aside. Heat the oil in a large pot and add the bay leaf, onion, garlic, celery and peas. Stir well to combine. Reduce the heat to medium-low and cook for 2-3 minutes stirring often. Add the potatoes, seasoning and water. Cover, bring to boil, then simmer slowly for 40 minutes, or until the peas are tender, stirring occasionally.
Remove from the heat and take out the bay leaf. Add the arugula and puree. Enjoy!
This soup will thicken as it stands so you may have to add a drop of water before serving.