“One of my favorite things to do on a cold winters day is to make a big bowl of hot steamy soup. London particular (or pea soup) is a favorite of mine as my mum used to make this quite a bit when I was growing up and I in turn made it for my kids. Unlike the traditional pea and ham soup my mum would replace the ham with grilled streaky bacon cooked to a crisp that gives it a better smokey flavor in my opinion.”
1hr 20mins

Ingredients Nutrition


  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.
  2. Add the split peas and stock to the saucepan bringing to a boil, lower heat cover and simmer for 1 hour or until the peas are soft and cooked through.
  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).
  4. Return the soup to the pot. Season with salt and pepper and gently reheat being careful not to allow the soup to boil.
  5. Garnish with the croutons and the reserved tblsp of cooked chopped bacon.

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