Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

London Particular




Source of Recipe


the web


List of Ingredients




25g/1oz Butter

50g/1oz Streaky Bacon Rashers, chopped

1 Small Onion, chopped

1 Carrot, chopped

1 small Stick Celery, chopped

250g/9oz Dried Split Peas

1.5L/2 1/2 pts Chicken or Ham Stock

Salt and Pepper

3 tbsp Natural Yoghurt

Recipe



1. Melt the butter in a large saucepan, add the bacon, onions, carrots and celery and cook for 10 minutes.



2. Add the split peas and stock, bring to the boil then reduce the heat, cover and simmer for 1 hour, stirring from time to time.



3. Allow to cool a little, transfer to a food processor or liquidiser and blend until smooth.



4. Return to the pan, adjust the seasoning and stir in the yogurt. Heat gently, stirring constantly and hot. Serve immediately.


Serves 4.