London Particular with garlic sippets

    1 hour 30 min

    Named after the dense fogs – once a regular occurrence in London – this thick pea soup is sustaining, nutritious and very simple to make.

    7 people made this

    Serves: 4 

    • 250g (9oz) split dried green peas
    • 60g (2¼ oz) streaky bacon, chopped
    • 1 onion, chopped
    • 1 carrot, chopped
    • 1 celery stick, chopped
    • 1.2 litres (2 pints) chicken stock
    • Salt and black pepper
    • 2 slices white bread, crusts removed
    • 1 clove garlic, crushed
    • Chopped parsley to serve

    Prep:40min  ›  Cook:50min  ›  Ready in:1hr30min 

    1. Put the split peas in a bowl, add boiling water to cover and leave to soak for 30 minutes. Drain.
    2. Dry-fry the bacon in a heavy-based saucepan for 2-3 minutes, until lightly coloured. Add the onion, carrot and celery and cook, stirring, for 2-3 minutes, without browning.
    3. Add the stock and peas, bring to the boil, then cover and simmer for 30-40 minutes until tender. Purée in a blender until smooth. Return to the pan and add salt and pepper to taste.
    4. Cut the bread into 1cm (½ in) dice and toss with the garlic to coat evenly. Spread on a baking sheet and toast under a hot grill, turning until golden brown. Serve the soup hot, sprinkled with the sippets and parsley.

    Nutrients per serving

    Vitamins B1, A

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    Reviews in English (1)


    Delicious - very tasty. The garlic croutons were a lovely addition too. We loved it. Thanks for sharing.  -  26 Sep 2012