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

London Particular
 
Author:
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
  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.

 

 

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.