Instructions

1. In a large pot, heat olive oil to medium and sauté carrots, onion and celery with a pinch of kosher salt until tender and fragrant, about 7 minutes, stirring occasionally.
2. Add 10 cups of water to pot, ham hock(s) and peas to pot, stir, and let come to a boil. Reduce heat to a simmer and cook, stirring occasionally, until peas are emulsified and thickened into a purée, 75-90 minutes. Stir in additional water if soup becomes too thick.
3. Remove bay leaf and discard. Remove ham hock, cutting any ham away from bone and returning meat to soup. Season to taste with kosher salt, freshly ground pepper, balsamic vinegar and tarragon.