London Particular

Name: London Particular
Ingredients: 1 tablespoon butter; 6 slices streaky bacon, chopped (reserve 1 tblsp of cooked bacon for garnish); 1 onion, chopped; 2 carrots, diced; 2 celery ribs, with leaves chopped; 1 lb dried split peas, rinsed through and drained; 6 -8 cups ham stock (or chicken stock); 12 teaspoon kosher salt (optional); 1 teaspoon fresh ground black pepper; 1 tablespoon cooked bacon (to garnish); 3 croutons (to garnish)

11 ingredients

8 steps

Ingredients

1 tablespoon butter
6 slices streaky bacon, chopped (reserve 1 tblsp of cooked bacon for garnish)
1 onion, chopped
2 carrots, diced
2 celery ribs, with leaves chopped
1 lb dried split peas, rinsed through and drained
6 -8 cups ham stock (or chicken stock)
12 teaspoon kosher salt (optional)
1 teaspoon fresh ground black pepper
1 tablespoon cooked bacon (to garnish)
3 croutons (to garnish)

Directions

1

Melt the 1 tablespoon of butter in a large saucepan or stockpot.
2

Add the bacon, onion, carrots and celery and cook for 5-10mins or until the veggies begin to soften and the bacon is crispy.
3

Add the split peas and stock to the saucepan bringing to a boil, lower heat cover and simmer for 1 hour or until the peas are soft and cooked through.
4

Allow the soup to cool then place in a blender or food processor, pulse a few times or more depending on how smooth or chunky you want it.
5

(If you have a hand held blender wand then do it right in the pot being careful not to over process).
6

Return the soup to the pot.
7

Season with salt and pepper and gently reheat being careful not to allow the soup to boil.
8

Garnish with the croutons and the reserved tblsp of cooked chopped bacon.