London peculiar pea soup

This gorgeous London peculiar pea and ham soup is named after the thick fog that used to hang over London.

Place split peas, onion, carrot, celery, bay leaf and ham hock in a pan. Add enough water to cover, bring to the boil, then simmer over low heat for 1 1/2 hours, stirring occasionally, until peas start to break down and hock is tender. Discard bay leaf. Remove hock and set aside. Allow soup and hock to cool slightly.
Remove ham from hock and chop, discarding skin and bone. Blend soup, in batches, then add ham and warm over low heat. Season. Ladle soup into bowls, garnish with peas and a drizzle of cream, then serve with bread.

Source

1 1/2 cups dried green split peas, soaked overnight, drained, rinsed

1 onion, 1 carrot & 1 celery stalk, chopped

2 bay leaf

1 ham hock

1/2 cup frozen peas, blanched

Cream and crusty bread, to serve

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Energy	707 kj
Protein	12g