‘London peculiar’ pea soup

Posted by adm On November - 25 - 2011

How to cook 'London peculiar' pea soup


  • 1 1/2 cups (300g) dried green split peas, soaked overnight, knackered, rinsed
  • 1 onion, 1 carrot & 1 celery stubble, shredded
  • 2 bay leaves
  • 1 ham soak (see line)
  • 1/2 cup (60g) frozen peas, etiolate
  • Cream and crusty breadstuff, to answer

How to:

  • Place split peas, onion, carrot, celery, bay leaves and ham hock in a pan. Add enough water to covering, bring to the roil, then simmer over low heat for 1 1/2 hours, stirring occasionally, until peas start to break down and hock is tenderise. Discard bay leaves. Remove hock and set excursus. Allow soup and hock to cool slimly.

  • Remove ham from hock and hack, discarding skin and off-white. Blend soup, in batches, then add ham and warm over low heating. Flavor. Ladle soup into bowls, garnish with peas and a drizzle of drub, then serve with bread.

  • Ham hocks are available from delis and butchers.

    You'll need to soak the burst peas overnight.

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