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Potage St. Germain--cream of pea soup
Recipe By : Barbara Pollack
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Beans
Dairy Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1 pound split peas
2 quarts boiling water
1 large carrot
1 large onion
1 teaspoon sugar
12 ounces green peas
1 cup heavy cream
1 tablespoon butter
salt -- to taste
Optional: presoak the peas an hour or more to reduce cooking time. There
is no need to drain the soaking liquid because split peas are easy to
digest.
Simmer peas (30 minutes if presoaked, 45-60 if not) until tender.
Optional--if using fresh carrot and onion: "sweat" (lightly saute) the
carrot and onion in additional butter before adding to the peas.
Add fresh carrot, fresh or dried onion, and fresh peas 20-25 minutes before
completion. Add frozen carrot, onion, and peas 10 minutes before
completion. Add sugar.
Puree mixture in blender in small batches to avoid overflowing. Use the
heavy cream to assist the process.
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Serving Ideas : 1 serving = 1 cup
NOTES : I also add leeks and/or shallots when available. This soup is
acceptable when made with milk--even skim milk--but much much better with
cream.
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