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RecipesLondon Particular (Pea and Ham) Soup
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!
Ingredients
Serves: 8
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 Method
Melt the butter, add the bacon, onion, carrot and celery.
Cook for 5-10 minutes until the vegetables have begun to soften. Add the peas and stock. Bring to the boil, cover and simmer for 1 hour, until the peas are cooked. Liquidise thoroughly. Add the yogurt and reheat gently without boiling. Serve garnished with bacon pieces (and croutons if you like).
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