Pea Soup Floater

1. 1

   Boil ham hocks in water for at least 2 hours.

2. 2

   Remove fat and bones and return meat to the pot.

3. 3

   Add split green and yellow peas and tarragon.

4. 4

   Simmer slowly for about 3 hours.

5. 5

   Add carrots and cook another hour.

6. 6

   Season with pepper and add salt to taste if necessary.

7. 7

   Cook until peas are mushy and thick stirring to make sure they don't stick.

8. 8

   Serve with individual beef pie.

9. 9

   Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.

* Per serving · 4 servings · Values may vary.

No additional tips available.