Potage st. germain (cream of pea soup)

12 Servings

Ingredients

Quantity Ingredient
1 pounds Split peas
2 quarts Boiling water
1 large Carrot
1 large Onion
1 teaspoon Sugar
12 ounces Green peas
1 cup Heavy cream
1 tablespoon Butter
Salt to taste

Directions

Date: Fri, 16 Feb 1996 14:34:14 -0500 From: carltech_blp@... (Barbara Pollack) This is a rich and elegant version that everyone seems to like. It's particularly adaptable-- working well with fresh or frozen vegetables (or dried onion). I have also made it in a low fat version--not as good but still acceptable.

Optional: presoak the peas an hour or more to reduce cooking time. There is no need to drain the soaking liquid because split peas are easy to digest.

Simmer peas (30 minutes if presoaked, 45-60 if not) until tender.

Optional--if using fresh carrot and onion: "sweat" (lightly saute) the carrot and onion in additional butter before adding to the peas.

Add fresh carrot, fresh or dried onion, and fresh peas 20-25 minutes before completion. Add frozen carrot, onion, and peas 10 minutes before completion. Add sugar.

Puree mixture in blender in small batches to avoid overflowing. Use the heavy cream to assist the process.

Serving Ideas : 1 serving = 1 cup NOTES : I also add leeks and/or shallots when available. This soup is acceptable when made with milk--even skim milk--but much much better with cream.

MC-RECIPE@...

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