| 1 | Drain the soaked whole peas. |
| 2 | Cover with stock in a large pot & add the carrot. |
| 3 | Bring to a boil & boil hard for 10 minutes. |
| 4 | Reduce heat, cover & simmer for 1 hour or until the peas are tender. |
| 5 | Add the tarroagn & simmer for 5 minutes. |
| 6 | Stir in the salt & pepper. |
| 7 | Remove from the heat & let cool for a few minutes. |
| 8 | Puree until smooth. |
| 9 | Return to the pot to heat through. |
| 10 | Check the seasonings & serve |
