London Particular

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.

rasher Bacon Chopped 
rib Celery Roughly chopped 
 Leek Roughly chopped 
½   Onion, yellow Roughly chopped 
slice Bread Cubed 
cup Split peas, yellow  
cup Stock, chicken  
tbsp Butter  
  Oil, olive  
  Pepper, black  

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


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