Smoky Pea Soup

Directions

1. Peas in a large pot. Add cold water to cover by 2 inches; heat to simmer; skim off foam. Cover and cook until peas are almost tender, about 30 minutes.
2. Meanwhile, heat oil in large saucepan. Add onions, carrots, celery and celeriac. Cook until tender about 10 minutes. Stir in garlic and tarragon; cook 2 minutes. Stir vegetables into peas along with the ham bone and broth. Simmer, uncovered, stirring often, until all vegetables are tender, about 1 hour.
3. Remove bone. Puree soup until smooth. Adjust seasonings with salt and pepper. Stir in ham and sausage and top with a drizzle of cream.