preferably from the ham hock you have just used to make the stock. Add the parsley and simmer uncovered for about 45 minutes until thick now you can puree the peas in a blender or pass through a sieve or just leave as is if you like a chunky soup. 1 pound MarrowfatPeas. 8 cups Ham Stock. 2 medium Carrots Peeled and Chopped. 2 cups Ham
add the peas to a large bowl and cover with cold water. add salt & pepper to taste, and the diced ham. remove from the heat and blend until smooth, with a stick blender
