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London Particular Pea soup




Source of Recipe


Cookery Cottage


Recipe Introduction


This thick pea soup from the capital is supposedly invented by the chefs at the famous restaurant, Simpson's-in-the-Strand to fend off the noxious fogs that swarmed around Victorian London, the so-called pea-soupers. The thick greeny-yellow colour of this delicious soup is similar to those fogs, which became a thing of the past after the Clean Air Act of 1953.


List of Ingredients




# 2oz/50g (¼ stick) Butter
# 3-4 rashers of Streaky Bacon , diced.
# 1 Large Onion, chopped
# 1 Carrot, chopped 1 small Stick Celery, chopped
# 1 lb (450g) dried split peas, soaked
overnight or for several hours
# 4 pints Chicken or Ham Stock
# Salt and Pepper Bay leaf, sprig of Thyme.
# 3 tbsp Natural Yoghurt

Recipe



Heat butter in pan and fry the bacon, carrot, onion, celery until they are soft, but not browned.

Add the drained peas to the pan, then the stock. Add salt and pepper Simmer until the peas are soft and mushy. This will take at least an hour, maybe longer.

Allow to cool a little, transfer to a food processor or liquidiser and blend . Return the soup to the pan. Season to taste, add the yogurt and reheat gently.

Serve hot, garnished with chopped grilled bacon and croutons.

These quantities serve between six and eight.