Potage St. Germain
Yield
servingsPrep
15 minCook
Ready
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
green peas
soaked |
|
| 3 | quarts |
chicken broth
|
*
|
| 4 | tablespoons |
butter
|
|
| 4 | each |
carrots
peeled, grated |
|
| 2 | each |
onions
grated |
|
| 1 | large |
leeks
finely chopped |
*
|
| 5 | each |
lettuce leaves
diced |
*
|
| 2 | teaspoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
green peas
fresh, cooked |
|
| ¾ | cup |
cream
|
|
| ¾ | cup |
milk
|
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
sour cream
or sherry, (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
green peas
soaked |
|
| 3 | quarts |
chicken broth
|
*
|
| 6E+1 | ml |
butter
|
|
| 4 | each |
carrots
peeled, grated |
|
| 2 | each |
onions
grated |
|
| 1 | large |
leeks
finely chopped |
*
|
| 5 | each |
lettuce leaves
diced |
*
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
green peas
fresh, cooked |
|
| 177 | ml |
cream
|
|
| 177 | ml |
milk
|
|
| 15 | ml |
butter
|
|
| 1 | x |
sour cream
or sherry, (optional) |
*
|
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; sauté 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.
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.
