London Particular (Pea and Ham) Soup

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The thick blankets of fog known as «pea-soupers» that used to descend on London are now a thing of the past since the introduction of the «Clean Air Act» and smokeless fuels. This soup is named after those fogs and it will still keep you warm on a misty autumn evening!

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  • 8
  • Average
  • 30 mins
  • Average budget

Ingredients

  • 15 Gram Butter ( 1/2 oz)
  • 50 Gram Streaky bacon, rinded and chopped plus extra fried or grilled pieces for garnish (2 oz)
  • 1 Medium Onion, chopped
  • 1 Medium Carrot, diced
  • 1 Sticks Celery, chopped
  • 450 Gram Split dried peas (1 lb)
  • 2.3 Litres Ham or Chicken stock (4 pints)
  • 4 Tablespoon Natural yogurt

Preparation

Step 1

Melt the butter, add the bacon, onion, carrot and celery.

Step 2

Cook for 5-10 minutes until the vegetables have begun to soften.

Step 3

Add the peas and stock. Bring to the boil, cover and simmer for 1 hour, until the peas are cooked. Liquidise thoroughly.

Step 4

Add the yogurt and reheat gently without boiling.

Step 5

Serve garnished with bacon pieces (and croutons if you like).

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