My split pea soup recipe is below, and my biscuit recipe can be found on my guest post at amateurgourmet.com.
Split Pea Soup
(Makes 6 10-ounce servings)
1 pound (2 1/4 cups) green split peas, washed and drained
2 1/2 quarts water
1 cup chopped celery (2 large stalks)
1 cup chopped or coarsely grated carrots (2 large carrots)
1 cup chopped onion (1 large)
1/3-pound piece of a fully cooked ham
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 teaspoon thyme leaves
3/4 teaspoon marjoram leaves
1 bay leaf
Garnish: sherry, sour cream, creme fraiche or plain yogurt and something green
In at least a 4-quart pan (I use a 5 1/2-quart Dutch oven), combine all ingredients (except garnishes, of course). If you are going to puree the soup (I do not), vegetables can be just roughly chopped and ham added after the pureeing. Bring to boil. Reduce heat and simmer, loosely covered, for about 3½ hours (or up to 5 hours, depending on the peas), stirring occasionally. Remove ham, shred it using two forks and add it back to soup. Remove bay leaf and adjust seasoning. Ladle into warm bowls and garnish.