Potage Saint Germain
|Split peas||250 Milliliter (1 Cup)|
|Butter||30 Milliliter (2 Tablespoons)|
|Leek||1 , finely sliced|
|Onion||1 , finely sliced|
|Water||500 Milliliter (2 Cups)|
|Chicken stock||500 Milliliter (2 Cups)|
|Bacon||125 Milliliter, cut into pieces (1/2 Cup)|
|35% cream||60 Milliliter (1/4 Cup)|
– Wash split peas and drain. Set aside.
– In a stove-top casserole, melt butter and lightly cook leek and onion. Add split peas. Pour in water and chicken stock and bring to a boil. Add bacon and bay leaf. Season with salt and pepper. Cover and simmer for at least 1 hour.
– Run mixture through blender, then add cream. Adjust seasoning and serve.