Potage St. Germain is a truly elegant, simple pea soup packed with the taste of spring and the glories of the French countryside.
Potage St. Germain
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 8 servings
- 1 1/2 pounds dried peas, soaked
- 3 quarts chicken broth
- 4 Tablespoons butter
- 4 carrots, peeled and grated
- 2 onions, grated
- 1 large leek, finely chopped
- 5 lettuce leaves, diced
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 Cups fresh green peas, cooked
- 3/4 Cup cream
- 3/4 Cup milk
- 1 Tablespoon butter
- sour cream or sherry (optional)
- Place drained, dried peas in soup kettle. Add chicken broth; bring to a boil; simmer on low for 10 minutes. Skim froth from top of soup.
- Melt butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes.
- Stir vegetable mixture into soup; add sugar and salt.
- Simmer until split peas are tender, about 2 hours.
- Put fresh peas through a sieve. Force soup mixture through a sieve, also. Return this combined mixture to the kettle. Stir in cream and milk.
- Heat just to boiling; stirring occasionally to prevent scorching.
- Just before serving, add butter. Garnish with a dollop of sour cream, a dash of sherry, or both. Elegant!