London Particular (Pea and Ham) Soup  Soups and Stews  283 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 2.77/5
Rating: 2.8/5 (26 votes)
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