Side Pannel
Potage St. Germain
Ingredients List
- 1 1/2 lb Dried peas, soaked
- 3 qt Chicken broth
- 4 tb Butter
- 4 Carrots, peeled and grated
- 2 Onions, grated
- 1 Large leek, chopped fine
- 5 Lettuce leaves, diced
- 2 ts Sugar
- 1/2 ts Salt
- 2 c Fresh green peas, cooked
- 3/4 c Cream
- 3/4 c Milk
- 1 tb Butter
- Sour cream or sherry (opt)
Directions
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 occassionally to prevent scorching. Just
before serving, add butter. Garnish with a dollop of sour cream, a dash of
sherry, or both. Elegant!
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 occassionally to prevent scorching. Just
before serving, add butter. Garnish with a dollop of sour cream, a dash of
sherry, or both. Elegant!
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