Pea Soup Floater

Directions

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.