London Particular
By on · In Dinner, Garnishes, Herbs and Spices, Luncheon, Meals, Soups and Stews, Techniques, Vegetables
It’s a long time since London was blanketed regularly in thick fogs known as ‘pea-soupers. But that’s how this gloriously green soup got its delightful name! and it’s still a dish that’s perfectly designed to keep out the chill on a misty evening.
London Particular
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Cuisine: British
Serves: 8 servings (as a starter)
Ingredients
- 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
Instructions
- Melt the butter in a large saucepan. Add the bacon, onion, carrot and celery and cook for 5 - 10 minutes, until beginning to soften.
- Add the peas and stock and bring to the boil, then cover and simmer for 1 hour, until the peas are soft.
- Allow to cool slightly, then puree in a blender or food processor until smooth.
- Return the soup to the pan. Season to taste, add the yogurt and reheat gently.
- Serve hot, garnished with chopped grilled bacon and croutons.
