Friday, 22 May 2015
London Particular is traditionally made with dried split peas, but I used frozen.
If you do use split peas just soak them overnight and cook for longer. They will probably make a nicer soup too - thicker - a real pea-souper!
Soften a small onion in butter and add chopped thyme leaves.
Add the ham stock an a couple of cups full of frozen peas (or soaked split peas if using).
Cook on until the peas are cooked and transfer to a blender - pulse until the desired consistency - smooth or still a little lumpy.
Return to the pan and add shredded left over gammon and warm through.