London Particular (Or Pea Soup)
Recipe: #3382
December 06, 2011
Categories:
"I do like to make home made soup whenever I can and these days with all the salt and additives in canned soup home made is a much healthier choice. This pea soup recipe uses bacon rather than the traditional ham, try it, it’s delicious."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (578.7 g)
- Calories 244.7
- Total Fat - 8.1 g
- Saturated Fat - 3.4 g
- Cholesterol - 21.4 mg
- Sodium - 1180.7 mg
- Total Carbohydrate - 22.6 g
- Dietary Fiber - 5.9 g
- Sugars - 9.2 g
- Protein - 21 g
- Calcium - 75.1 mg
- Iron - 2.6 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Melt the 1 tablespoon of butter in a large saucepan or stockpot. Add the bacon, onion, carrots and celery and cook for 5-10mins or until the veggies begin to soften and the bacon is crispy.
Step 2
Add the split peas and stock to the saucepan bringing to a boil, lower the heat, cover and simmer for 1 hour or until the split peas are soft and cooked through.
Step 3
Allow the soup to cool then place in a blender or food processor, pulse a few times or more depending on how smooth or chunky you want it. (If you have a hand held blender wand then do it right in the pot being careful not to over process).
Step 4
Return the soup to the pot. Season with salt and pepper and gently reheat being careful not to allow the soup to boil.
Step 5
Garnish with the croutons and the reserved tablespoon of cooked chopped bacon. Serve immediately.
Tips
No special items needed.
1 Reviews
You'll Also Love
