Potage St. Germainfrench, soups 1 1/2 lb dried peas, soaked 3 quart chicken broth 4 tablespoon butter 4 carrots, peeled and grated 2 onions, grated 1 large leek, chopped fine 5 lettuce leaves, diced 2 teaspoon sugar 1/2 teaspoon salt 2 cup fresh green peas, cooked 3/4 cup cream 3/4 cup milk 1 tablespoon butter 1 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! |
