London Particular
It's a long time since London was blanketed regularly in thick fogs known as 'pea-soupers. But that's how this gloriously green soup got its delightful name! and it's still a dish that's perfectly designed to keep out the chill on a misty autumn evening.
Ingredients
- 1/2 oz butter
- 2 oz streaky bacon rashers rinded and chopped
- 1 medium onion skinned and roughly chopped
- 1 medium carrot diced
- 1 celery stick chopped
- 1 lb split dried peas
- 4 pints chicken or ham stock
- salt and pepper
- 4 tbsp natural yogurt
- chopped grilled bacon and croutons to garnish
Instructions
- Melt the butter in a large saucepan. Add the bacon, onion, carrot and celery and cook for 5 - 10 minutes, until beginning to soften.
- 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 chopped grilled bacon and croutons.
Calories: 336 kcal
Carbohydrates: 45 g
Protein: 21 g
Fat: 8g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 17 mg
Sodium: 417 mg
Potassium: 880 mg
Fiber: 15 g
Sugar: 10 g
Vitamin A: 1425 IU
Vitamin C: 3 mg
Calcium: 57 mg
Iron: 3 mg