London Particular: Ham and Pea Soup
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| Serves | 4 |
| Prep time | 24 hours |
| Cook time | 50 minutes |
| Total time | 24 hours, 50 minutes |
| Meal type | Lunch, Main Dish, Snack, Soup |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
This classic British soup takes its name from the dense fogs that used to cover London, known as "pea soupers" due to their yellowy/green colour. In Charles Dickens’ "Bleak House", William Guppy remarks to Esther Summerson that the fog is a "London Particular", giving this soup it's rather delightful alternative name. Traditionally made with split green or yellow peas and ham stock, if you have no ham stock to hand, use chicken or vegetable stock instead with some cooked bacon in place of the ham that is usually added. This hearty soup makes a comforting main meal when served with crusty bread and butter.
Ingredients
- 250g green split peas, soaked overnight in cold water (I sometimes add some bicarbonate of soda, about 1 tablespoon)
- 25g butter
- 1 large onion, peeled and finely diced
- 1.8 litres ham or vegetable stock (you can use the stock that a ham is cooked in)
- salt and freshly ground black pepper
- some leftover cooked boiled ham (or fried back bacon or lardons)
- lovage leaves (or celery leaves)
Note
This classic British soup takes its name from the dense fogs that used to cover London, known as "pea soupers" due to their yellowy/green colour. In Charles Dickens’ "Bleak House", William Guppy remarks to Esther Summerson that the fog is a "London Particular", giving this soup it's rather delightful alternative name. Traditionally made with split green or yellow peas and ham stock, if you have no ham stock to hand, use chicken or vegetable stock instead with some cooked bacon in place of the ham that is usually added. This hearty soup makes a comforting main meal when served with crusty bread and butter.
Directions
| Step 1 | Rinse the soaked peas until the water runs clear, I find it easier to do this in a sieve over the sink. Set the peas to one side. |
| Step 2 | Melt the butter in a saucepan and sweat the onions until they are soft. Add the soaked and rinsed peas and the stock; bring to the boil before reducing the heat so the soup is just gently simmering. Simmer until the peas are very soft, this will take between 30-45 minutes. (Depending on how old the dried peas are - the older they are, the longer it will take for them to cook) |
| Step 3 | Blend the soup in a blender (or with an immersion blender) until smooth – do this in batches if necessary, and add a little more stock if it's too thick. Season to taste with pepper, be careful of adding extra salt if you have used ham stock which will be salty already. |
| Step 4 | Return the blended soup to the saucepan, add some of the ham or bacon and bring the soup back up to a gentle simmer, do not allow it to boil. Serve in warmed bowls with chopped lovage or celery leaves scattered over the top. (This adds a lovely savoury and “fresh” favour to the soup) |
