Best London Particular Soup Pea Ham Soup Recipes

London Particular Soup (Pea & Ham Soup) image

Provided by DailyInspiration

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 ounce butter
2 ounces streaky bacon, chopped (some fried pieces for garnish)
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1 lb dried split peas
4 pints chicken stock
4 tablespoons plain yogurt

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.

Mrs. Patmore's London Particular image

Provided by Emily Ansara Baines

Yield Yields 46 servings

Number Of Ingredients 16

For Ham
1 smoked ham hock, soaked overnight in cold water
1 large onion, peeled and halved
2 celery sticks, chopped
4 peppercorns
1 bay leaf
3 sprigs fresh thyme
1 handful parsley
For Soup
1 pound green split peas, soaked overnight
1/2 cup unsalted butter
1 medium yellow onion, chopped
1 medium carrot, chopped
6 cups ham stock from above ham
Kosher salt and freshly ground black pepper to taste
Leftover boiled ham

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.