Recipe of the week: pea and ham soup (London Particular)
This traditional soup is named after the dense smogs that shrouded London in the 19th and early 20th century

This traditional pea and ham soup is known as “London Particular”, after the dense smogs that shrouded the city in the 19th and early 20th century, says Ben Mervis.
The thickest and most noxious of these were called “pea-soupers”, and had a yellow-green hue.
Serves six people
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Prep time: 10 minutes, plus 8-12 hours soaking
Cook time: 2½ hours
Ingredients
- 500g yellow split peas
- 50g butter
- 1 large onion, chopped
- 1 large carrot, diced
- 1 ham hock
- Worcestershire sauce (optional)
- salt and pepper
- crusty bread, to serve
Method
- Put the yellow split peas into a large bowl, cover with water and leave to soak overnight.
- The next day, drain the split peas and set aside. Melt the butter in a large saucepan or stockpot over a medium heat, add the onion and fry for 10-15 minutes until softened. Add the carrot and cook for another 10 minutes, then add the yellow split peas and ham.
- Pour in enough water to cover, about 2.5 litres/85fl oz (10 cups) and slowly bring to a simmer over a low-medium heat.
- Cook for 2 hours, skimming off any scum that rises to the top with a slotted spoon until the ham is soft and can be pulled from the bone easily.
- Remove the ham from the pan using a slotted spoon, put it onto a chopping board and leave to cool down a little.
- When it has cooled enough to handle, strip it of its meat and return the meat to the pan. Season to taste with salt, pepper and Worcestershire sauce. Serve in bowls with crusty bread
Taken from The British Cookbook: authentic home cooking recipes from England, Wales, Scotland and Northern Ireland by Ben Mervis, published by Phaidon at £39.95. To buy from The Week Bookshop for £31.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Hollywood's new affection for the British smile
Talking Point Natural teeth are bucking the trend of the classic Hollywood smile
By Richard Windsor, The Week UK Published
-
Sudoku medium: March 27, 2025
The Week's daily medium sudoku puzzle
By The Week Staff Published
-
Crossword: March 27, 2025
The Week's daily crossword
By The Week Staff Published
-
Cherry blossom season: Washington diners’ happy time
feature The five best spots to enjoy the festivities
By The Week US Published
-
Film reviews: Eephus and The Day the Earth Blew Up
feature Small-town baseballers play their final game and Porky and Daffy return to the big screen
By The Week US Published
-
Music reviews: Playboi Carti, Charley Crockett, and Throwing Muses
feature “Music,” “Lonesome Drifter,” and “Moonlight Concessions”
By The Week US Published
-
John McWhorter’s 6 favorite books that are rooted in history
Feature The Columbia University professor recommends works by Lyla Sage, Sally Thorne, and more
By The Week US Published
-
Book review: ‘Abundance’ and ‘Raising Hare: A Memoir’
Feature The political party of ‘abundance’ and a political adviser befriends a baby hare
By The Week US Published
-
A horseback safari in the wilds of Zambia
The Week Recommends Unforgettable trip offers chance to see wildlife and experience local villages
By The Week UK Published
-
Erica's harira soup recipe
The Week Recommends Gently spiced Moroccan soup-stew warms the soul
By The Week UK Published
-
6 spacious homes in lofts
Feature Featuring a Landmarks Conservancy award-winning apartment in New York City and a helicopter-workshop-turned-home in Washington, D.C.
By The Week US Published