Title: Potage St. Germain
Categories: Soup French
Yield: 8 Servings
| 1 1/2 | lb | Dried peas, soaked |
| 3 | qt | Chicken broth |
| 4 | tb | Butter |
| 4 | | Carrots, peeled and grated |
| 2 | | Onions, grated |
| 1 | | Large leek, chopped fine |
| 5 | | Lettuce leaves, diced |
| 2 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 | c | Fresh green peas, cooked |
| 3/4 | c | Cream |
| 3/4 | c | Milk |
| 1 | tb | Butter |
| | | Sour cream or sherry (opt) |
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!