Title: Whole-Pea Soup with Fresh Tarragon
Categories: Soups, Appetizers, Vegetarian, Mark's
Yield: 4 Servings

1 c Whole peas, soaked
4 c Stock
1 lg Carrot, halved
2 tb 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.

Recipe by Mark Satterly

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip