Easy Peasy Soup from London

    Easy Peasy Soup from London

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    3hr


    3 people made this

    About this recipe: This dish uses the traditional pairing of peas with bacon and makes a really hearty, simple soup for a winter afternoon or an autumn dinner. For its looks, it's sometimes also called "London Particular" after the dense fogs that were once a regular occurrence in London.

    Ingredients
    Serves: 4 

    • 250g split dried green peas
    • 60g streaky bacon, chopped
    • 1 onion, chopped
    • 1 carrot, chopped
    • 1 celery stick, chopped
    • 1.2 litres chicken stock
    • Salt and black pepper
    • 2 slices white bread, crusts removed
    • 1 clove garlic, crushed
    • Chopped parsley to serve

    Directions
    Prep:40min  ›  Cook:50min  ›  Extra time:1hr30min  ›  Ready in:3hr 

    1. Put the split peas in a bowl, add boiling water to cover and leave to soak for 30 minutes. Drain.
    2. Dry-fry the bacon in a heavy-based saucepan for 2-3 minutes, until lightly coloured. Add the onion, carrot and celery and cook, stirring, for 2-3 minutes, without browning.
    3. Add the stock and peas, bring to the boil, then cover and simmer for 30-40 minutes until tender. Purée in a blender until smooth. Return to the pan and add salt and pepper to taste.
    4. Cut the bread into 1cm (½ in) dice and toss with the garlic to coat evenly. Spread on a baking sheet and toast under a hot grill, turning until golden brown. Serve the soup hot, sprinkled with the sippets and parsley.

    Nutrients per serving

    Vitamins B1, A

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