Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Whole peas - soaked

  2. 4 cups 948ml Stock

  3. 1 cup 110g / 3.9oz Carrot - halved (large)

  4. 2 tablespoons 30ml Tarragon Salt and pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Drain the soaked whole peas. Cover with stock in a large pot and add the carrot. Bring to a boil and boil hard for 10 minutes. Reduce heat, cover and simmer for 1 hour or until the peas are tender. Add the tarragon and simmer for 5 minutes. Stir in the salt and pepper. Remove from the heat and let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings and serve. Recipe by Mark Satterly


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