This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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.