This recipe may seem to have a very strange name, but it is basically a recipe for a bacon and pea soup that gets its name from the dreadful fogs that used to cover the City of London. In London of Victorian times and at the height of the industrial all the smoke from the coal fires, railways and factories mixed with the natural fog to create a dreadful smog that was known as a ‘pea souper.’
Pea Soup, which was a popular product of the Victorian times became known as ‘London Particular’ because of a character from the Charles Dickens’s novel – ‘Bleak House’ who described the fog saying “This is a London particular, a fog.”
So basically this is a low fat version of a good old fashioned recipe for an old London pea and bacon soup that will still warm you up in the 21st century!
Serves 4 – 6
2 teaspoons olive oil
50 g lean bacon rashers, chopped
1 medium onion, skinned and roughly chopped
1 medium carrot, diced
1 celery stick, chopped
450g split dried peas
2 litres chicken or ham stock
Salt and freshly ground black pepper
60ml natural yogurt
Chopped grilled bacon to garnish
1. Heat the oil in a large heavy bottomed saucepan.
2. Add the bacon, onion, carrot and celery to the pan and cook for 5 – 10 minutes, until the vegetables soften but do not brown.
3. Add the peas and the stock and bring to the boil, then cover and simmer over a low heat for around 1 hour, until the peas are soft.
4. Allow the mixture to cool slightly, then puree in a blender or food processor until smooth.
5. Return the soup to the pan. Season to taste with salt and pepper, add the yogurt and reheat gently but do not allow to boil.
6. Serve the soup steaming hot, garnished with chopped grilled bacon.
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