Instructions: Soak and rinse peas for 20 minutes. In a 6-quart pot, combine water, chicken broth, and peas. Bring to a boil. Add ham bone, carrots, celery, onions, leek, tarragon, and 1 tablespoon of parsley. Reduce heat to medium low and simmer, partially covered, stirring occasionally for 1 hour.

Remove from heat.

Remove ham bone and shred meat from bone. Remove any excess fat and return meat to pot. Add sherry, pepper, and remaining 2 tablespoons of parsley.

Heat through.

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