London Particular
Cuisine: British
Author: Kitchens
  • 1/2 ounce (15 g) butter
  • 2 ounces (50 g) bacon, chopped
  • 1 medium onion, skinned and roughly chopped
  • 1 medium carrot, diced
  • 1 celery stick, chopped
  • 1 pound (450 g) split dried peas
  • 4 pints (2.3 litres) chicken or ham stock
  • salt and pepper
  • 4 Tablespoons (60 ml) plain, unflavored yogurt
  • chopped grilled bacon and croutons, to garnish
  1. Melt the butter in a large saucepan. Add the bacon, onion, carrot and celery and cook for 5 - 10 minutes, until beginning to soften.
  2. Add the peas and stock and bring to the boil, then cover and simmer for 1 hour, until the peas are soft.
  3. Allow to cool slightly, then puree in a blender or food processor until smooth.
  4. Return the soup to the pan. Season to taste, add the yogurt and reheat gently.
  5. Serve hot, garnished with chopped grilled bacon and croutons.
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