From The Good Food Book
Serves 6.
1 lb. dried green split peas
6 cups water
4 cups (approx.) chicken or beef broth
1/4 lb. smoked pork or ham, diced
3/4 cup chopped celery, with some leaves
2 leeks (white part only), thinly sliced and washed well
1 large onion, chopped (1 cup)
2-1/2 cups diced potatoes (about 3/4 lb.)
1-1/2 cups diced carrots (2 large)
1/2 tsp. salt, if desired
1/4 tsp. freshly ground black pepper
dash hot pepper sauce, or to taste
In a large saucepan, combine the peas and water. Bring the water to a boil, and cook the peas for 2 minutes. Remove the peas from the heat, cover the pan, and let it stand for 1 hour.
Add the broth, pork or ham, celery, leeks, and onion. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup for 1-1/2 hours.
Add the potatoes and carrots, and cook the soup for another 15-30 minutes (the peas should disintegrate). If the soup gets too thick, thin it with additional broth.
Season the soup with salt, pepper, and hot pepper sauce.