London Particular (Pea and Ham) Soup
By Olga Klesch
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!
1 Picture
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
Details
Servings 8
Level of difficulty Average
Preparation time 30mins
Cost Average budget
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).
Review this recipe