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Pea Soup Floater

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“Traditionally Australian, the soup is very thick and is served with individual beef pies and tomato ketchup. Great on a winter night.”
READY IN:
6hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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