Soup's on!

I couldn't help but crave a little cup of soup on this cold, rainy day. The thick blankets of fog known as 'pea-soupers' that used to descend on London are now a thing of the past since the introduction of the 'Clean Air Act' and smokeless fuels. This soup is named after those fogs and it will still keep you warm on a misty spring evening!

London Particular (Pea & Ham) Soup

15 Gram Butter ( 1/2 oz)
50 Gram Streaky bacon, rinded and chopped plus extra fried or grilled pieces for garnish (2 oz)

1 Medium Onion, chopped

1 Medium Carrot, diced

1 Sticks Celery, chopped

450 Gram Split dried peas (1 lb)

2.3 Litres Ham or Chicken stock (4 pints)

4 Tablespoon Natural yogurt

Melt the butter, add the bacon, onion, carrot and celery. Cook for 5-10 minutes until the vegetables have begun to soften. Add the peas and stock. Bring to the boil, cover and simmer for 1 hour, until the peas are cooked. Liquidise thoroughly. Add the yogurt and reheat gently without boiling. Serve garnished with bacon pieces (and croutons if you like). Enjoy!