Pick and wash the peas.
Place in a thick-bottomed pan, cover with a cold water.
Bring to boil and skim.
Add the remainder of the ingredients and season.
Simmer until tender, skim when necessary.
Remove the garni, carrot and ham.
Pass through a sieve.
Pass through a medium conical strainer.
Return to a clean saucepan, reboil,correct the seasoning and consistency.
Skim if necessary.
Serve accompanied by diced bread crouton shallow fried in butter and served in a sauceboat.