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  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Potage St. Germain

  3. Categories: Soups/stews, Ethnic

  4. Yield: 8 servings

  5. 1 1/2 lb Dried peas, soaked

  6. 2 ts Sugar

  7. 3 qt Chicken broth

  8. 1/2 ts Salt

  9. 4 tb Butter

  10. 2 c Fresh green peas, cooked

  11. 4 Carrots, peeled and grated

  12. 3/4 c Cream

  13. 2 Onions, grated

  14. 3/4 c Milk

  15. 1 Large leek, chopped fine

  16. 1 tb Butter

  17. 5 Lettuce leaves, diced Sour cream or sherry (opt)

  18. Place drained, dried peas in soup kettle. Add chicken broth; bring to a

  19. boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt

  20. butter in skillet; saute carrots and onions until onions are golden; add

  21. leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture

  22. into soup; add sugar and salt. Simmer until split peas are tender, about 2

  23. hours. Put fresh peas through a sieve. Force soup mixture through a

  24. sieve, also. Return this combined mixture to the kettle. Stir in cream and milk. Heat just to boiling; stirring occassionally to prevent scorching.

  25. Just before serving, add butter. Garnish with a dollop of sour cream, a

  26. dash of sherry, or both. Elegant! --

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