Potage st. germain

Yield: 8 servings

Measure Ingredient
1½ pounds Dried peas, soaked
3 quarts Chicken broth
4 tablespoons Butter
4 \N Carrots, peeled and grated
2 \N Onions, grated
1 \N Large leek, chopped fine
5 \N Lettuce leaves, diced
2 teaspoons Sugar
½ teaspoon Salt
2 cups Fresh green peas, cooked
¾ cup Cream
¾ cup Milk
1 tablespoon Butter
\N \N 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!

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