Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is light, subtle and fragrant with lemon and mint. No cream, no ham; this pea soup gets all the flavor it needs from blanched lemon peels, shallots, mint, and a bit of grated Parmesan.
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Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is subtle and light, fragrant with lemon and mint. The soup is only simmered long enough to cook through the peas and let the flavors come together; a handful of Parmesan at the end adds salt and a touch of creaminess.
A London particular was the heavy blanket of Industrial revolution smog that piped out of London's chimneys, met with the natural mist from the Thames, which made it damn near impossible to see or breathe. By all accounts that fog was thick. As thick as pea soup, in fact. London fogs became known as pea soupers and, in time, ham and pea soup became known as London Particular. This menu is based around that pea soup, with a few other recipes you might have if you were sitting in a London pub one autumn night, patiently waiting for the fog to lift.
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring...
I was thumbing through Nigella Lawson’s How to Eat, when I came across a sentence that immediately caught my eye. As soon as I got to the soup section, before any actual recipes were listed, she details how the make...