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    Home / Breakfast and Brunch Recipes / The London Particular Yellow Split Pea Soup

    Aug 8, 2013 · Last Updated: Nov 3, 2021

    The London Particular Yellow Split Pea Soup

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    This London Particular Yellow Split Pea Soup is made with yellow split peas, which are a bit sweet and have an earthy taste to them. 

    Pease porridge hot, pease porridge cold,
    Pease porridge in the pot, nine days old.
    Some like it hot, some like it cold,
    Some like it in the pot - nine days old.
    - Mother Goose

    Well, I liked it hot.  I didn't like it cold.  And it definitely did not last nine days.

    Yellow Split Peas

    Pease porridge, or more commonly now referred to as split pea soup, is a wonderfully healthy dish that is just as tasty.  Historically, peasants cooked pease porridge in a large kettle over the fire.  The thick porridge would be made with a base of peas, and other available vegetables would be added to it. Each day, the porridge would cool off as the fire died during the night. And in the mornings, the porridge would be cold. The kettle would remain over the fire each day, rewarmed each day by a new fire. Since it was replenished with new vegetables as available and needed, the original porridge may have actually lasted nine days - hence, some really may have liked it nine days old!

    London Particular Yellow Split Pea Soup

    Split pea soup can be made with green split peas or yellow split peas. While many people find that the peas taste the same, to me, the yellow ones are a bit sweeter and have an earthy taste to them. The green split peas leave me with a harsh after taste. But, the peas cook the same, and you can use both types interchangeably in this recipe.

    London Particular | Yellow Split Pea Soup Cooking

    In this case, I also used yellow peas because it has an interesting touch of London history. Prior to the Clean Air Act here in 1956, the London air was often filled with yellowish smog caused by burning coals and industry. This smog became termed the London Particular or London Fog. Since yellow split pea soup carries the same color as the smog, and should be a thick consistency much like the smog, it has become known as London Particular Pea Soup.

    London Particular | Split Pea Soup Bowl

    The London Particular Yellow Split Pea Soup

    4.80 from 5 votes
    Print Recipe Save RecipeSaved!
    Serves: 6 bowls
    Prep: 30 minutes mins
    Cook: 40 minutes mins
    Total: 1 hour hr 10 minutes mins
    This London Particular Yellow Split Pea Soup is made with yellow split peas, which are a bit sweet and have an earthy taste to them. 

    Ingredients

    • 1 tablespoon olive oil (15 milliliters)
    • 2 cloves garlic - minced
    • ½ medium onion - peeled and diced
    • 1 large carrot - diced
    • 5 whole baby potatoes (or equivalent (medium starch type)) - washed and cubed
    • 1 cup yellow split peas (225 grams)
    • 1 cup pulled ham hocks (90 grams)
    • ¼ teaspoon salt
    • 1 dash coarse ground black pepper
    • 3 ¼ cups water (775 milliliters)

    Instructions

    • Over medium high heat, add olive oil into a pot and heat until hot.
    • Add the onions, garlic and salt and sauteé until the onions are slightly translucent and the garlic is lightly browned (about 3 minutes).
    • Add in the carrots and potatoes and sauteé for 2 minutes.
    • Stir in the yellow split peas, 40 grams of the pulled ham hock and the water.
    • Bring the water to boil on high heat, then cover the pot and turn down the heat to a simmer. Simmer for 40 minutes, stirring occasionally.
    • Once the soup has finished simmering, spoon out about 1 cup of the soup into a bowl and set aside. Use a stick blender and pureé the remaining soup. You may also use a blender to pureé, but be sure to let the soup cool first before using the blender.
    • Add the remaining 1 cup back into the pureé.
    • Top each bowl with a bit of the remaining pulled ham hock and some fresh ground black pepper.
    Course: Savory
    Author: The Worktop
    Cal : 163kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.
    « Roasted Potato Salad with Crème Fraîche
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    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Oats and Grains, Savory Breakfast Ideas

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. M Conti says

      September 08, 2023 at 5:36 pm

      The soup gets its name from a Charles Dickens novel where a thick pea soup is described as being like the London fog and is called a "London Particular"

      Reply
    2. Caren F Harvey says

      February 24, 2020 at 9:34 pm

      I love yellow splits peas. I find they have the taste of boiled peanuts. I just cook them in water w/ salt & pepper or maybe some chicken broth or stock. Very natural taste and texture. They are difinitely a great thickening base for ham, chicken or pork flavored soup.

      Reply
    3. Lorraine says

      May 02, 2017 at 8:36 am

      5 stars
      How many does this serve please?

      Reply
      • Tina Jui says

        May 03, 2017 at 12:30 am

        Hi Lorraine, it should serve about 6 bowls.

        Reply
    4. Claire Glazer says

      January 29, 2014 at 5:21 pm

      Do I need to soak and boil the split peas before starting the recipe or do I use them raw?

      Reply
      • Tina Jui says

        January 29, 2014 at 5:26 pm

        HI Claire, no need to soak or boil the split peas first.

        Reply
        • Claire Glazer says

          January 29, 2014 at 9:16 pm

          Thanks. Going to try it tomorrow.

          Reply
    5. D.Pilgrim says

      October 10, 2013 at 8:54 pm

      Tried a number of different recipes for yellow split pea soup but never tastes the same as that I have found made in the north east of the country, Geordie land in particular. A very distinct taste I believe Brown and Poulson produced a stock block which reproduced that taste,something much of the past I think.

      Reply
    6. Emma @ Coriander and Cumin says

      August 22, 2013 at 8:13 am

      That's so funny, I always thought when I was growing up that it was "please porridge hot, please porridge cold..." Now I know!! Looks delicious to me! x

      Reply
      • Tina Jui says

        August 25, 2013 at 11:14 am

        Yea it's pretty interesting - "Pease" in Middle English was the mass noun for the singular "Pea". Sort of like "Oatmeal" to Oat. Hope you enjoy!

        Reply
    7. Tamara says

      August 13, 2013 at 10:44 am

      Looks delicious...maybe if I drop the ham my veggie husband can enjoy it too! Should I add something else to substitute the ham?

      Reply
      • Tina Jui says

        August 14, 2013 at 10:29 am

        Hi Tamara, to make it a vegetarian soup, I would substitute the water for vegetable stock to give it more flavor. You can also try to add in some thyme, and finish the soup with a drizzle of olive oil and sprinkle of paprika. If you would like to add something else in the soup, I'd recommend kale - nutritious and packed with vitamins! (but it might change the color of the soup a little)

        Reply
    8. Pamela @ Brooklyn Farm Girl says

      August 09, 2013 at 4:31 am

      I am craving this soup like crazy now, can't wait for the autumn time to make it!

      Reply
      • Tina Jui says

        August 09, 2013 at 11:57 pm

        Please let me know when you do :) The good thing about London is that it is often cloudy and dreary for part of each day, so it is always good for soup.

        Reply
    9. claudia says

      August 09, 2013 at 2:54 am

      that looks so delicious! i really enjoy reading your blog!

      Reply
      • Tina Jui says

        August 09, 2013 at 11:59 pm

        Aww, if I were still there, I'd bring all the goodies in to share.

        Reply
        • Caelyn says

          March 06, 2015 at 2:55 am

          A perfect reply! Thanks for taking the treloub.

          Reply
    4.80 from 5 votes (4 ratings without comment)

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

    More about The Worktop →

    Popular Breakfast Recipes

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