Pea and ham soup

Stepahnie Alexander. Serves 8–10. 8 steps

500g bacon bones		Bring slowly to simmering. Leave lid slightly ajar and simmer 1 1/2 hours or until peas are quite tender	discard
1 bay leaf
1 sprig thyme
400g split peas			puree; add extra water if soup is too thick
1 large onion	diced
1 carrots	peeled and diced
3 cloves garlic	peeled
3 litres cold water
sippets
small cubes bread	fry until crisp
olive oil	fry until crisp

Serve soup with sippets and freshly ground pepper.

You can also make this soup with a small smoked ham hock; discard the bone but keep the flesh. You can use green or yellow split peas.

An alternative recipe with the delightful name London Particular.