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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from 1000 Great Recipes. “This soup is also called ‘London Particular,’ because of the city’s smog. The fogs in turn were named ‘pea-soupers. ’”. Ingredients:
1 tablespoon butter |
4 ounces smoked back bacon, chopped |
1 large onion, chopped |
1 carrot, chopped |
1 stalk celery, chopped |
1/2 cup split peas |
5 cups chicken stock |
2 slices firm bread, buttered and crusts removed |
2 slices streaky bacon |
salt and pepper |
Directions:
1. Heat the butter in a saucepan and cook the back bacon until the fat runs.
2. Stir in the onion, carrot and celery and cook for 2-3 minutes.
3. Add the split peas and then the stock. Bring to a boil, stirring occasionally, then cover with a tight fitting lid and simmer for 45-60 minutes.
4. Meanwhile preheat the oven to 350*. Bake the bread for about 20 minutes, until crisp and brown, and then cut into a dice.
5. Grill the streaky bacon until very crisp, then chop finely.
6. When the soup is ready, season to taste and serve hot with the chopped bacon and croutons.
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