Easy Peasy Soup from London

Easy Peasy Soup from London

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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.

Chrissie Lloyd

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

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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