London Particular Soup
Description
This soup got its name from the fog which used to blanket London regularly commonly known as pea-soupers. This soup is brilliant at keeping out the chill in Autumn & Winter
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
6-8
- 1/2 oz butter
- 2oz chopped streaky bacon rashers
- 1 medium onion roughly chopped
- 1 medium carrot roughly chopped
- 1 celery stick chopped
- 1lb split dried peas
- 4 pints chicken or ham stock
- salt & pepper
- 4 tbsp natural yogurt
- chopped grilled bacon and croutons for garnish
Method/steps
- Melt the butter in a large saucepan. Add the bacon, onion, celery and carrot and cook for 5-10 mins
- Add the peas and stock and bring to the boil, then cover and simmer for 1 hour until the peas are soft
- Allow to cool slightly, then puree in a blender or food processor until smooth
- Return the soup to the pan. Season to taste, add the yogurt and reheat gently.
- Serve hot garnished with bacon and croutons
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