London Particular Soup Pea Ham Soup Recipes

LONDON PARTICULAR: HAM AND PEA SOUP

Steps:

• Rinse the soaked peas until the water runs clear, I find it easier to do this in a sieve over the sink. Set the peas to one side.
• Melt the butter in a saucepan and sweat the onions until they are soft. Add the soaked and rinsed peas and the stock; bring to the boil before reducing the heat so the soup is just gently simmering. Simmer until the peas are very soft, this will take between 30-45 minutes. (Depending on how old the dried peas are - the older they are, the longer it will take for them to cook)
• Blend the soup in a blender (or with an immersion blender) until smooth - do this in batches if necessary, and add a little more stock if it's too thick. Season to taste with pepper, be careful of adding extra salt if you have used ham stock which will be salty already.
• Return the blended soup to the saucepan, add some of the ham or bacon and bring the soup back up to a gentle simmer, do not allow it to boil. Serve in warmed bowls with chopped lovage or celery leaves scattered over the top. (This adds a lovely savoury and "fresh" favour to the soup)

LONDON PARTICULAR: HAM AND PEA SOUP

Steps:

• Rinse the soaked peas until the water runs clear, I find it easier to do this in a sieve over the sink. Set the peas to one side.
• Melt the butter in a saucepan and sweat the onions until they are soft. Add the soaked and rinsed peas and the stock; bring to the boil before reducing the heat so the soup is just gently simmering. Simmer until the peas are very soft, this will take between 30-45 minutes. (Depending on how old the dried peas are - the older they are, the longer it will take for them to cook)
• Blend the soup in a blender (or with an immersion blender) until smooth - do this in batches if necessary, and add a little more stock if it's too thick. Season to taste with pepper, be careful of adding extra salt if you have used ham stock which will be salty already.
• Return the blended soup to the saucepan, add some of the ham or bacon and bring the soup back up to a gentle simmer, do not allow it to boil. Serve in warmed bowls with chopped lovage or celery leaves scattered over the top. (This adds a lovely savoury and "fresh" favour to the soup)

LONDON PARTICULAR SOUP (PEA & HAM SOUP)

Steps:

• Melt butter and add bacon, onion, carrot and celery. Cook for 5-10 minutes until the vegetables have begun to soften.
• Add the peas and the stock. Bring to a boil, then cover and simmer 1 hour, until the peas are cooked. Place in a blender to liquify (use caution with hot soup). Return to the pot and add the yogurt; gently reheat without boiling.
• Serve garnished with crispy, crumbled bacon and croutons if you like.

LONDON PARTICULAR SOUP

Steps:

• Roughly chop the bacon, onions, carrots, leeks and celery, and then set half of the bacon aside.
• Heat a tablespoon of the oil and the butter in a large heavy saucepan then add the bacon and fry for 2 minutes.
• Tip in the vegetables and cook, stirring occasionally, for 10 minutes.
• Add the split peas and stock then add the lid.
• Bring the mixture to a boil then simmer or an hour until the peas are tender.
• When the soup has finished cooking let the mixture cool for a few minutes.
• Use an immersion or stick blender to blend the mixture.
• Slice off the crusts from sliced bread and cut into cubes about 1 cm or half an inch.
• Heat the remaining butter and oil in a frying pan over a medium heat and add the cubes of bread.
• Fry for a few minutes, turning regularly, until they are golden and crisp.
• Tip them out onto kitchen paper to drain.
• Use the same pan to dry fry the bacon, and then cut it into pieces.
• Serve the soup with the croutons and bacon sprinkled over the top.

MRS. PATMORE'S LONDON PARTICULAR

Steps:

• 1. Rinse, then drain, soaked ham hock. Place ham hock, large onion, celery, peppercorns, bay leaf, and thyme in a large saucepan. Cover with water. Bring to a boil, then simmer, partially covered, for 2 1/2 hours or until tender. Cool.
• 2. Strain ham stock through a fine-mesh sieve into a Tupperware or glass bowl with lid. Reserve the stock, and shred ham into bite-sized pieces. If stock is too spicy, distill with some water.
• 3. Rinse soaked peas until water runs clear.
• 4. In a large saucepan or pot over medium-low heat, melt butter. Sauté the onion until it is soft and translucent. Add carrot, peas, and the stock. Bring soup to a boil, then reduce to a simmer, and skim off any fat floating at the top.
• 5. Simmer until the peas are very soft, about 45 minutes. Purée soup in small batches using an immersion or regular blender. If too thick, add more stock. Return soup to saucepan, add leftover ham, then heat through. Serve in warm bowls, perhaps with chopped celery sprinkled on top.

LONDON PARTICULAR

Steps:

• Melt the 1 tablespoon of butter in a large saucepan or stockpot. Add the bacon, onion, carrots and celery and cook for 5-10mins or until the veggies begin to soften and the bacon is crispy.
• Add the split peas and stock to the saucepan bringing to a boil, lower heat cover and simmer for 1 hour or until the peas are soft and cooked through.
• Allow the soup to cool then place in a blender or food processor, pulse a few times or more depending on how smooth or chunky you want it. (If you have a hand held blender wand then do it right in the pot being careful not to over process).
• Return the soup to the pot. Season with salt and pepper and gently reheat being careful not to allow the soup to boil.
• Garnish with the croutons and the reserved tblsp of cooked chopped bacon.

INSTANT POT® SPLIT PEA AND HAM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter and olive oil; heat until butter is melted. Add carrots, celery, and onion; cook until onion is nearly translucent, about 3 minutes. Add ham and cook for 1 minute.
• Add potato; cook and stir to prevent anything from sticking to the bottom of the pot, for 2 minutes. Season with salt and pepper. Add 3 cups chicken broth, split peas, and bay leaves. Turn Saute function off.
• Close and lock the lid and seal the valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 12 minutes. Release remaining pressure carefully using the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
• Unlock and remove the lid. Taste and adjust with salt and pepper as desired. If soup is too thick, select Saute function and add remaining 1 cup chicken broth. Stir until heated through and desired consistency, about 5 minutes. Adjust seasonings if necessary. Serve immediately with Cheddar cheese sprinkled over top.