Best Potage Saint Germain Creamy Green Pea Soup Recipes
PORTAGE SAINT GERMAIN SOUP (SPLIT PEA WITH HAM)
Make and share this Portage Saint Germain Soup (Split Pea With Ham) recipe from Food.com.
Provided by Abby Girl
Categories Ham
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot, add the water, ham bone, chicken stock and split peas. Bring to a boil, skim the surface and simmer, covered for 30 minutes.
- Add the leeks, carrots and celery. Simmer for 30 - 40 minutes until peas are soft. Remove bone to cool somewhat.
- Add the sugar, marjoram, pepper, milk and cream. Simmer for 10 minutes.
- Remove the meat from the ham bone and add to the soup.
Nutrition Facts : Calories 698, Fat 30.3, SaturatedFat 17.7, Cholesterol 106.5, Sodium 305.1, Carbohydrate 76.2, Fiber 25.8, Sugar 11.5, Protein 33.8
SMOKY POTAGE SAINT-GERMAIN
Most split pea soup recipes are ridiculously predictable. Some onion, a bit of carrot, maybe some cut-up spuds. A ham hock. Inevitably, split peas are the main attraction, usually cooked to a mushy consistency. But I was looking for texture and additional flavor, so I added some dried chanterelle mushrooms; half an onion, thinly sliced well browned; some chopped tomatoes; fresh celery leaves; carrots; and spinach. I considered adding liquid smoke because the ham hock was out. But as luck would have it, one of my wooden spoons caught on fire, so I let it burn, then put out the fire and stuck the charred spoon in the soup. If a winemaker can use charred oak to enhance flavors of her wine, then why can't I use charred wood for that desired essence of smoke in my soup? (P.S. DO NOT try this at home! Using a smoked salt should achieve similar effects without the fire!)
Yield serves 4 to 6
Number Of Ingredients 10
Steps:
- Place the split peas, water, and mushrooms in the slow cooker insert.
- In a skillet, heat the oil and sauté the onion over medium-high heat until golden brown, about 10 minutes. Add the onion, celery leaves, tomatoes, and carrots to the split peas. Cover and cook for 6 to 8 hours, or until the split peas are tender.
- About 15 minutes before serving, add the spinach leaves and season with smoked salt to taste. Serve piping hot.
- A classic beverage for drinking with Smoky Potage Saint-Germain is beer rather than wine.
POTAGE SAINT-GERMAIN
Categories Soup/Stew Blender Food Processor Leafy Green Bake Mint Leek Pea Gourmet
Yield Makes about 8 cups, serving 6
Number Of Ingredients 11
Steps:
- Make the croutons:
- In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350°F. oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp. Season the croutons with salt. The croutons may be made 1 day in advance and kept in an airtight container.
- Make the soup:
- In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil. Add the peas and the lettuce and simmer the mixture, covered partially, for 10 minutes, or until the peas are tender. Stir in the mint and in a blender or food processor purée the soup in batches. The soup may be made 1 day in advance and kept covered and chilled. Return the soup to the pan, season it with salt and pepper, and reheat it over moderately low heat, stirring, until it is hot.
- In a small bowl beat the cream until it is thickened slightly but still pourable and season it with salt. Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a skewer or knife through the drops, forming decorative patterns. Serve the soup with the croutons.
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