London Particular Soup Recipes

THE LONDON PARTICULAR YELLOW SPLIT PEA SOUP

Steps:

• Over medium high heat, add olive oil into a pot and heat until hot.
• Add the onions, garlic and salt and sauteé until the onions are slightly translucent and the garlic is lightly browned (about 3 minutes).
• Add in the carrots and potatoes and sauteé for 2 minutes.
• Stir in the yellow split peas, 40 grams of the pulled ham hock and the water.
• Bring the water to boil on high heat, then cover the pot and turn down the heat to a simmer. Simmer for 40 minutes, stirring occasionally.
• Once the soup has finished simmering, spoon out about 1 cup of the soup into a bowl and set aside. Use a stick blender and pureé the remaining soup. You may also use a blender to pureé, but be sure to let the soup cool first before using the blender.
• Add the remaining 1 cup back into the pureé.
• Top each bowl with a bit of the remaining pulled ham hock and some fresh ground black pepper.

THE LONDON PARTICULAR - GREEN SPLIT PEA SOUP

Steps:

• First strain off 3½ pints (2 litres) bacon stock into a large saucepan and bring just up to simmering point, then add the split peas, stir well and simmer very gently for about 30 minutes. Meanwhile heat 1 oz (25 g) of the butter in another saucepan and add 4 oz (110 g) of the bacon along with the prepared vegetables. Cook them over a medium heat until softened and nicely golden - this will take about 15 minutes. After that the bacon and softened vegetables can be transferred to join the stock and split peas. Then add some salt and freshly milled pepper, put the lid on and simmer very gently for a further 40-50 minutes. Meanwhile heat a frying pan (without any fat in it) and fry the remaining bacon until it is really crisp, then transfer it to a plate using a draining spoon. Next add 1 oz (25 g) of the butter to the pan, and as soon as it begins to foam add the cubes of bread and fry these, tossing them around, for about five minutes until they are also nice and crisp. When the soup is ready, either process it in a food processor or liquidise, then return it to the saucepan. Taste to check the seasoning, adding just a little more of any reserved stock if it seems a little too thick. Just before serving melt the remaining butter into it, then ladle into serving bowls and sprinkle each one with the croutons and crispy bacon bits.

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.