When the infamous London fog is compared to “pea soup,” it is specifically referencing this thick London Particular, a puréed split pea soup with bacon and croutons.
|½||Onion, yellow||Roughly chopped|
|1||cup||Split peas, yellow|
1 Fry half the bacon with the butter in a pot over medium heat until some fat is rendered and just beginning to crisp.
2 Add the celery, leek and onion and continue to sauté until well-browned and soft, about 10 min.
3 Add the split peas and stock and bring to a boil, then reduce the heat and simmer, covered, for 1 hr.
4 Roughly purée the soup with an immersion blender, and season to taste.
5 In a separate pan, fry the remaining bacon until crisp, then remove and set aside. In the rendered fat, fry the bread cubes until golden and crisp.
Garnish with the crisp bacon and fried bread.
Yield: 4 servings