London Particular (Pea and Ham) Soup  Soups and Stews  177 reads

London Particular
15 g butter
50 g streaky bacon; rinded and chopped
1 medium onion; chopped
1 medium carrot; diced
1 stick celery; chopped
450 g split dried peas
2.3 litres ham stock; or chicken stock
4 tablespoons natural yogurt
fried or grilled streaky bacon; pieces for garnish

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).
Rating 2.62/5
Rating: 2.6/5 (13 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team