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POTAGE ST. GERMAIN
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups French
Amount Measure Ingredient -- Preparation Method
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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)
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!
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