The London Particular
The London Particular is a thick pea and ham soup, named after the dense London fogs. I like making it with the Christmas leftover gammon/ ham using lentils and green peas rather than split peas. It’s really nice and warming, so it’s ideal on cold, winter nights.
Ingredients
Method
- Chop the vegetables roughly.
- In a large saucepan, gently sauté the onion and celery in the butter until soft.
- Add the carrots and lentils, stir for 1-2 minutes. Add the broth, the bay leaves and bring to the boil. Simmer at a low heat for 45-60 minutes.
- Tear the ham into small chunks..
- When the lentils are soft, take the pan off the stove, and process into a creamy soup. If it’s too thick, add more stock. Season to taste. Add the ham and warm through.
- Meanwhile blanch the frozen peas for 3 minutes and drain.
- Serve the soup with the peas scattered over and with a dollop of crème fraîche if you like. ( I like it with a spoonful of apple cider vinegar).