Recipe for Potage St. Germain


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.

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