Best Mrs Patmores London Particular Recipes

LONDON PARTICULAR SOUP

London Particular Soup image

London Particular is a vegetable, split pea and ham soup that is perfect for using up leftovers.

Provided by Amanda

Time 1h30m

Number Of Ingredients 12

Ingredients

2 l chicken stock (or ham stock)
350 g yellow split peas
1 tbsp butter
1 tbsp olive oil
100 g bacon (streaky/belly)
1 leek
1 onion
2 sticks celery
100 g bacon
100 g bread (2 slices)
1 tbsp butter
1 tbsp oil

Steps:

Roughly chop the bacon, onions, carrots, leeks and celery, and then set half of the bacon aside.
Heat a tablespoon of the oil and the butter in a large heavy saucepan then add the bacon and fry for 2 minutes.
Tip in the vegetables and cook, stirring occasionally, for 10 minutes.
Add the split peas and stock then add the lid.
Bring the mixture to a boil then simmer or an hour until the peas are tender.
When the soup has finished cooking let the mixture cool for a few minutes.
Use an immersion or stick blender to blend the mixture.
Slice off the crusts from sliced bread and cut into cubes about 1 cm or half an inch.
Heat the remaining butter and oil in a frying pan over a medium heat and add the cubes of bread.
Fry for a few minutes, turning regularly, until they are golden and crisp.
Tip them out onto kitchen paper to drain.
Use the same pan to dry fry the bacon, and then cut it into pieces.
Serve the soup with the croutons and bacon sprinkled over the top.

Nutrition Facts : Calories 1089 kcal, Carbohydrate 90 g, Protein 38 g, Fat 65 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 63 mg, Sodium 962 mg, Fiber 25 g, Sugar 19 g, UnsaturatedFat 40 g, ServingSize 1 serving

MRS. PATMORE'S LONDON PARTICULAR

Mrs. Patmore's London Particular image

Provided by Emily Ansara Baines

Categories Soup/Stew Vegetable Meat Ham Legume Pea Advance Prep Required

Yield Yields 46 servings

Number Of Ingredients 16

Ingredients

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.