THE LONDON PARTICULAR - GREEN SPLIT PEA SOUP
This soup, made with the bacon stock from Boiled Smoked Bacon, is so named because of the thick, dense 'peasouper' London fogs that were so prevalent during the first half of the last century.
Categories Soups Pork recipes Pulses Hearty Soups
Yield Serves 6
Number Of Ingredients 9
Steps:
- First strain off 3½ pints (2 litres) bacon stock into a large saucepan and bring just up to simmering point, then add the split peas, stir well and simmer very gently for about 30 minutes. Meanwhile heat 1 oz (25 g) of the butter in another saucepan and add 4 oz (110 g) of the bacon along with the prepared vegetables. Cook them over a medium heat until softened and nicely golden - this will take about 15 minutes. After that the bacon and softened vegetables can be transferred to join the stock and split peas. Then add some salt and freshly milled pepper, put the lid on and simmer very gently for a further 40-50 minutes. Meanwhile heat a frying pan (without any fat in it) and fry the remaining bacon until it is really crisp, then transfer it to a plate using a draining spoon. Next add 1 oz (25 g) of the butter to the pan, and as soon as it begins to foam add the cubes of bread and fry these, tossing them around, for about five minutes until they are also nice and crisp. When the soup is ready, either process it in a food processor or liquidise, then return it to the saucepan. Taste to check the seasoning, adding just a little more of any reserved stock if it seems a little too thick. Just before serving melt the remaining butter into it, then ladle into serving bowls and sprinkle each one with the croutons and crispy bacon bits.
LONDON PARTICULAR SOUP (PEA & HAM SOUP)
Make and share this London Particular Soup (Pea & Ham Soup) recipe from Food.com.
Provided by DailyInspiration
Categories Beans
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and add bacon, onion, carrot and celery. Cook for 5-10 minutes until the vegetables have begun to soften.
- Add the peas and the stock. Bring to a boil, then cover and simmer 1 hour, until the peas are cooked. Place in a blender to liquify (use caution with hot soup). Return to the pot and add the yogurt; gently reheat without boiling.
- Serve garnished with crispy, crumbled bacon and croutons if you like.
LONDON PARTICULAR
One of my favorite things to do on a cold winters day is to make a big bowl of hot steamy soup. London particular (or pea soup) is a favorite of mine as my mum used to make this quite a bit when I was growing up and I in turn made it for my kids. Unlike the traditional pea and ham soup my mum would replace the ham with grilled streaky bacon cooked to a crisp that gives it a better smokey flavor in my opinion.
Provided by SueVM
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the 1 tablespoon of butter in a large saucepan or stockpot. Add the bacon, onion, carrots and celery and cook for 5-10mins or until the veggies begin to soften and the bacon is crispy.
- Add the split peas and stock to the saucepan bringing to a boil, lower heat cover and simmer for 1 hour or until the peas are soft and cooked through.
- Allow the soup to cool then place in a blender or food processor, pulse a few times or more depending on how smooth or chunky you want it. (If you have a hand held blender wand then do it right in the pot being careful not to over process).
- Return the soup to the pot. Season with salt and pepper and gently reheat being careful not to allow the soup to boil.
- Garnish with the croutons and the reserved tblsp of cooked chopped bacon.
Nutrition Facts : Calories 596.1, Fat 19.6, SaturatedFat 7.1, Cholesterol 30.8, Sodium 358.8, Carbohydrate 75.3, Fiber 30.6, Sugar 12, Protein 32.5
MRS. PATMORE'S LONDON PARTICULAR
Steps:
- 1. Rinse, then drain, soaked ham hock. Place ham hock, large onion, celery, peppercorns, bay leaf, and thyme in a large saucepan. Cover with water. Bring to a boil, then simmer, partially covered, for 2 1/2 hours or until tender. Cool.
- 2. Strain ham stock through a fine-mesh sieve into a Tupperware or glass bowl with lid. Reserve the stock, and shred ham into bite-sized pieces. If stock is too spicy, distill with some water.
- 3. Rinse soaked peas until water runs clear.
- 4. In a large saucepan or pot over medium-low heat, melt butter. Sauté the onion until it is soft and translucent. Add carrot, peas, and the stock. Bring soup to a boil, then reduce to a simmer, and skim off any fat floating at the top.
- 5. Simmer until the peas are very soft, about 45 minutes. Purée soup in small batches using an immersion or regular blender. If too thick, add more stock. Return soup to saucepan, add leftover ham, then heat through. Serve in warm bowls, perhaps with chopped celery sprinkled on top.
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