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London Particular (Pea & Ham soup)

List of Ingredients






Serves 8 as a starter

Butter - 15g (½ oz)
Streaky bacon - 50g (2 oz), rinded and chopped + extra fried or grilled pieces for garnish
Onion - 1 medium, chopped
Carrot - 1 medium, diced
Celery - 1 stick, chopped
Split dried peas - 450g (1 lb)
Ham or chicken stock - 2.3 litres (4 pints)
Natural yogurt - 4 tbsp

METHOD

1.Melt the butter, add the bacon, onion, carrot and celery. Cook for 5-10
minutes until the vegetables have begun to soften.
2.Add the peas and stock. Bring to the boil, cover and simmer for 1 hour,
until the peas are cooked. Liquidise thoroughly.
3.Add the yogurt and reheat gently without boiling. Serve garnished with
bacon pieces (and croûtons if you like).

Recipe



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"The thick blankets of fog known as 'pea-soupers' that used to descend on London are
now a thing of the past since the introduction of the 'Clean Air Act' and smokeless
fuels. This soup is named after those fogs and it will still keep you warm on a misty
autumn evening!"