Cooking Recipe Potage St. Germain
Recipe Ingredients
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; saute 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, also. 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.
Elegant!