Surprise you as it may, in the short winter months we have fogs (nevoieros) here in the Algarve too. This week has witnessed some tempo nevoento ( foggy weather ) so my making this soup is quite timely.
We have come to the end of the thespian´s home cured ham and we are now knuckled down to the bone, so I decided to improvise on a traditional English recipe for pea and ham soup. A great use for seasonal leftovers too.
How to make "London Particular"
500g bacon bones or 1 small smoked ham hock
1 cup yellow split peas
1 carrot diced
1 stick celery diced
1 small leek chopped
1 large juicy clove garlic crushed
1 small onion chopped1 litre of water
Put all the ingredients into a large pan and bring slowly to simmering point. Set the lid of the pan a little ajar and simmer for about 11/2 hours until the peas are quite tender. Remove bones or hock. Discard bones( reserve hock ).Puree the soup in a food processor or blender and adjust the seasoning.If too thick add some extra stock or water. If using a hock, discard the skin, then dice the meat and return to the soup.Serve.
Make a large pot and keep it in the refrigerator it won´t last long!