The London Particular Yellow Split Pea Soup Food

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.

YELLOW SPLIT PEA SOUP

Steps:

• Put the onion in a large non stick saucepan over medium low heat.
• Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
• Add the garlic, stir and continue to cook for 1 minute.
• Stir in the split peas, then the seasonings, hot sauce and the broth.
• Raise the heat to medium and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
• Remove the cover and stir well before serving.

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.