London 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!
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
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).