4 Ham hocks or other bones
2 cup(s) Onion(s), chopped
1 cup Carrot(s), chopped
2 Garlic clove(s), minced
2 cup(s) Celery, chopped
2 tablespoon(s) Butter
1 1/2 cup(s) Green peas, dried
12 Whole black peppercorns
3 Parsley stalk(s)
1 Bay leaf(s)
2 tablespoon(s) Fines herbes
6 cup(s) Chicken stock
1 cup Evaporated milk
Brown ham bones and veggies in butter.
Slightly crush the peppercorns and add along with peas, herbs and stock.
Cover, bring to boil and simmer for 3 hours.
Remove ham bones, dice meat and set aside.
Force through food mill or sieve.
Reheat with reserved meat and evaporated milk, thin with additional stock if desired.
Salt and pepper to taste and then add some sherry just prior to serving.