(1) 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, and let stand for 1 hour.

(2) 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.

(3) Add the potatoes and carrots, and cook the soup for another 15 to 30 minutes (the peas should disintegrate). If the soup gets too thick, thin it with additional broth.

(4) Season the soup with salt, pepper, and hot pepper sauce.

From _The Good Food Book_ Jane Brody, 1985 W.W. Norton, Pub. Isbn 0-393-02210-2 ? Typos by Jeff Pruett