Potage St. Germain Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Dried peas, soaked
3 quart: Chicken broth,
4 tbsp: Butter,
4: Carrots, peeled and grated
2: Onions, grated
1 Large: leek, chopped fine
5: Lettuce leaves, diced
2 tsp: Sugar,
1/2 tsp: Salt,
2 cup: Fresh green peas, cooked
3/4 cup: Cream,
3/4 cup: Milk,
1 tbsp: 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!
Source from luhu.jp
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!
Source from luhu.jp