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London Particular  HT  SP  English  85mins


Serves  4       Hot   Pork  Vegetables  Pulses  Soup Soups  Starter   Gluten Wheat free  Eggless   England  British  Europe  



25g/1oz Butter

50g/1oz Streaky Bacon Rashers, chopped

1 Small Onion, chopped

1 Carrot, chopped

1 small Stick Celery, chopped

250g/9oz Dried Split Peas, presoaked

1.5L/2˝ pts Fresh Chicken or Ham Stock

Salt and Pepper

3 tbsp Natural Yoghurt




1. Melt the butter in a large saucepan, add the bacon, onions, carrots and celery and cook for 10 minutes.


2. Add the split peas and stock, bring to the boil then reduce the heat, cover and simmer for 1 hour, stirring from time to time.


3. Allow to cool a little, transfer to a food processor or liquidiser and blend until smooth.


4. Return to the pan, adjust the seasoning and stir in the yogurt. Heat gently, stirring constantly and hot. Serve immediately.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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