The London Particular Green Split Pea Soup Food

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.

GREEN SPLIT PEA SOUP RECIPE

Steps:

• In a dutch oven or pot, heat olive oil over medium-high heat, add the onion, and sauté for 5 minutes. Add carrots, celery, and garlic, and sauté, stirring frequently, for 6-8 minutes. Add the split peas, and vegetable broth.
• Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour, stirring occasionally. Let soup cool slightly.
• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, which may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.