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Potage St Germain

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  Butter 1 Tablespoon
  Onion 1 Large, chopped
  Celery stalks 2 , sliced
  Green pepper 1 , chopped
  Split green peas 2 Cup (32 tbs), washed well
  Light chicken stock 10 Cup (160 tbs), heated
  Chopped fresh rosemary 1 Teaspoon
  Chopped fresh thyme 1 Teaspoon
  Chopped lovage 1 Teaspoon (Fresh Lovage)
  Chopped fresh parsley 1 Tablespoon
  Heavy cream 3 Tablespoon
  Salt To Taste
  Pepper To Taste

Heat butter in large saucepan over medium heat. Cook onion, celery and green pepper, covered, 4 minutes.
Reduce heat to low and continue cooking 6 to 7 minutes.
Mix in split peas and season. Pour in chicken stock and add seasonings; pepper well. Partly cover and bring to boil over medium heat.
Reduce heat to medium-low and cook 1 1/4 to 1 1/2 hours.
Force soup through sieve or food mill, incorporate cream and serve.

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