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    You are in: Home / Recipes / London Particular Soup (Pea & Ham Soup) Recipe
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    London Particular Soup (Pea & Ham Soup)

    London Particular Soup (Pea & Ham Soup). Photo by Baby Kato

    1/3 Photos of London Particular Soup (Pea & Ham Soup)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Nancy's Pantry's Note:

    This soup is named for the fog that used to descend on London. Posted for ZWT-8-Great Britain.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter and add bacon, onion, carrot and celery. Cook for 5-10 minutes until the vegetables have begun to soften.
    2. 2
      Add the peas and the stock. Bring to a boil, then cover and simmer 1 hour, until the peas are cooked. Place in a blender to liquify (use caution with hot soup). Return to the pot and add the yogurt; gently reheat without boiling.
    3. 3
      Serve garnished with crispy, crumbled bacon and croutons if you like.

    Ratings & Reviews:

    • on January 10, 2013

      55

      Wow, we loved this soup Nancy. It was terrific for the cold snowy day we were having. Quick, easy to make with excellent results. The flavor of this thick, smooth soup was outstanding, you could really taste the split peas and all the lovely vegetables. I did add some extra chicken stock to thin it out a bit (personal preference only). Served this with Syrian Manoushi Bread for an awesome meal, thanks so much for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for London Particular Soup (Pea & Ham Soup)

    Serving Size: 1 (339 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 452.0
     
    Calories from Fat 101
    22%
    Total Fat 11.2 g
    17%
    Saturated Fat 4.0 g
    20%
    Cholesterol 22.4 mg
    7%
    Sodium 582.3 mg
    24%
    Total Carbohydrate 60.3 g
    20%
    Dietary Fiber 19.9 g
    79%
    Sugars 12.9 g
    51%
    Protein 28.4 g
    56%

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