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 Soup




Source of Recipe


the web


Recipe Introduction


Pea and Ham Soup


List of Ingredients




Butter - 15g (½ oz)
Streaky bacon - 50g (2 oz), rinded and chopped plus 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



Recipe



Melt the butter, add the bacon, onion, carrot and celery. Cook for 5-10 minutes until the vegetables have begun to soften.

Add the peas and stock. Bring to the boil, cover and simmer for 1 hour, until the peas are cooked. Liquidise thoroughly.

Add the yogurt and reheat gently without boiling. Serve garnished with bacon pieces (and croûtons if you like).

Serves 8.