• Gather all ingredients before starting recipe.

Garnish

• Fry bacon and crumble when cool, reserve until serving time.
• Whip 1/2 cup heavy cream add a pinch of salt and half the crumbled bacon.

Soup

• Set aside 1/2 can of peas from 2 cans (11 oz) tiny peas.
• Heat 2 tbsp unsalted butter and sauté 1 medium onion finely chopped, and 1 small carrot chopped and cook vegetables until onion is translucent. Add 1/2 tsp tarragon leaves 1/2 tsp thyme and season with kosher salt and black pepper.
• Add 1/4 lb cooked ham, 3-4 iceberg lettuce leaves, peas along with liquid from can, plus 2 cups water or enough water to cover by 2".
• Bring to a boil then reduce heat and simmer for 30 minutes.
• Cool, remove ham and puree soup in blender.
• Return to pot and add remaining peas, reserve until ready to serve.

Serving

• Top each serving with whipped cream, and sprinkle with crumbled bacon, or stir in 1/3 cup half and half before serving.