Pea Soup Floater - cooking recipe

Ingredients

2 meaty smoked ham hocks
6 liters water
750 g dried split green peas
250 g yellow split peas
1 cup frozen green pea
2 carrots, grated
fresh ground black pepper
1 tablespoon dried tarragon or 1 tablespoon dried thyme

Preparation

Boil ham hocks in water for at least 2 hours.
Remove fat and bones and return meat to the pot.
Add split green and yellow peas and tarragon.
Simmer slowly for about 3 hours.
Add carrots and cook another hour.
Season with pepper and add salt to taste if necessary.
Cook until peas are mushy and thick stirring to make sure they don't stick.
Serve with individual beef pie.
Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.