The London Particular Yellow Split Pea Soup Recipes

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.

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.

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.