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Windshiel Tamworth ham or bacon is just perfect for this, one of our favourite soups,  a Delia Smith recipe called 'London Particular' from her soup collection. I use either a bacon joint or ham hough to make the stock (see separate sheet on how to do this) and then use the meat to replace the bacon in the soup . You can of course follow Delia's recipe and just use streaky bacon.


3.5 pints (2 litres) ham, bacon or vegetable stock

12oz (350g) yellow (or green) split peas (no need to soak)

3oz (75g) butter

6oz (175g) streaky bacon, diced

1 medium onion, roughly chopped

1 celery stalk, chopped

1 large carrot, peeled and sliced

salt & black pepper

Put the stock into large saucepan and bring to just simmering, then add the split peas, stir well & simmer for approx 30 mins. Meanwhile heat butter and add bacon* with the prepared veg. Cook over medium heat until softened (approx 15 mins). Add the bacon & veg to the split peas and stock. Add salt and pepper to taste, put on lid and simmer gently for a further 40-50 mins.

When the soup is ready, leave to cool a little and then process in food processor or blender until smooth. Just before serving butter can be added and crispy bacon bits and croutons (optional, see below).

* 20z of bacon can be reserved and fried up until crisp with small cubes of white bread to serve sprinkled on top of the soup