Ingredients
- 4 stock
- 1 carrot
- 200 gr peas (whole)
- 9 gr tarragon
Salt & pepper Drain the soaked whole peas. Cover with stock in a large pot & add the carrot. Bring to a boil & boil hard for 10 minutes. Reduce heat, cover & simmer for 1 hour or until the peas are tender. Add the tarroagn & simmer for 5 minutes. Stir in the salt & pepper. Remove from the heat & let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings & serve.