Potage St Germain
|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|
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.