London Pea Soup
In 19th century London, dry pea soup was sold in street stalls. This thick soup not only satiated, but also helped in the fight against the bitter cold. It was called the "London Particular" because its color referred to the heavy sulfur smog that surrounded the capital of Great Britain at the time.
Preparation: 1h 5 min
Easy
Preparation: 1h 5 min
Easy
Ingredients:
- 1700 g water
- 100 g broth paste - CVR
- 130 g steamed smoked bacon
- 150 g Onion, raw
- 10 g garlic
- 150 g Carrot
- 6 g salt
- 60 g butter
- 250 g Peas, dry seeds
Method of cooking:
- On the lid of the bowl place a container. Weigh 130 g of finely chopped bacon.
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