Green Pea Soup

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

The combination of dried peas and salted cured ham dates back to the Middle Ages when these ingredients were part of the staple winter diet. This soup was also known as ‘The London Particular’, being as thick as the dense fogs that once enveloped London and were colloquially termed ‘pea soupers’. Thick pea soup was one of the most popular hot meals sold from streetbarrows.