London pea soup

    2 hours 30 min

    A great soup to warm you on a cold, foggy night.

    3 people made this

    Serves: 8 

    • 450g dried split peas, soaked overnight
    • 3 rashers of streaky bacon, diced
    • 1 carrot, diced
    • 1 large onion, chopped
    • 1 leek, diced
    • 1 clove of garlic
    • 1 bay leaf
    • 1 sprig of thyme
    • 2.5L chicken stock
    • salt and pepper to taste
    • 200ml cream (add to taste)

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Heat butter in pan and fry the bacon. Add diced carrot, onion, leek, garlic with the bay leaf and thyme. Cook to soften vegetables, without browning.
    2. Add the drained split peas to the pan, then the stock. Add salt and pepper (having tasted first).
    3. Simmer until the split peas are soft and mushy. This will usually take up to 2 hours.
    4. Remove soup from heat and blend to a fine puree using a blender or liquidiser. Finish by adding a little cream to taste.
    5. Reboil the soup and serve piping hot with croutons sprinkled on top, if desired.

    Cook's note

    Instead of chicken stock, you can use 2.5L water and a large smoked ham hock. Simply add the ham hock and water at the same point where the recipe calls for the stock.

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