Traditional London Particular (Split Pea Soup)

Soak yellow split peas overnight.

Simmer a smoked ham hock in water with carrots, leeks, and onions until the meat is tender.

Remove the hock and add the drained peas to the stock.

Simmer for 1.5-2 hours until the peas break down and the soup is thick and creamy.

Shred the ham from the hock and stir back into the soup.

Season with black pepper. The soup's thick, yellow consistency and smoke-flavor are iconic.

Named after the 'London Particular' fogs of the 19th century.