London particular

Name: London particular
Yield: Serves 4–6
Cuisine: British
Ingredients: pepper (and sea salt if necessary); 1–1.5 litres (1¾-2½ pints) ham stock, plus about 150 g (5 oz) leftover ham; pepper (and sea salt if necessary); 1 onion, peeled and roughly chopped; 25 g (1 oz) butter; 1–1.5 litres (1¾-2½ pints) ham stock, plus about 150 g (5 oz) leftover ham; few thyme sprigs; 250 g (9 oz) dried green split peas

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

British Food

By Mark Hix

Published 2005

About

This thick, warming-soup is an ideal way to use the stock from boiled ham and some of the leftover meat. Ham stock can be quite salty, so taste it before you start and dilute with water if necessary.

Ingredients

250 g (9 oz) dried green split peas
25 g (1

Europe
United Kingdom
London
Soup

Method

Soak the dried split peas in cold water to cover overnight or according to the packet instructions.
Drain the split peas. Melt the butter in a heavy-based saucepan, add the onion and cook gently for 5 minutes or so until soft, without allowing it to colour. Add the thyme sprigs, split peas and 1