Quick Potage Saint Germain Recipes

Steps:

• In a 5- to 6-quart kettle bring split peas and 5 cups water with salt to a boil, and simmer, covered, stirring occasionally, 40 minutes, or until most of water is absorbed.
• In a large heavy skillet sauté salt pork in 1 tablespoon butter over moderately high heat, stirring occasionally, until golden. Add onion and sautéF, stirring occasionally, until softened. Add carrots, leeks, lettuce, bay leaf, and thyme and sauté, stirring occasionally, 3 minutes. Stir vegetable mixture into split peas with fresh or frozen peas and remaining 2 cups water and cook, covered, over moderate heat, stirring occasionally, 1 hour.
• Strain soup through a sieve into a large saucepan, pressing hard on solids before discarding them. Add broth, half-and-half, remaining 2 tablespoons butter, sugar, white pepper, and salt to taste and bring soup to a boil over moderately high heat, stirring.

Steps:

• Place the split peas, water, and mushrooms in the slow cooker insert.
• In a skillet, heat the oil and sauté the onion over medium-high heat until golden brown, about 10 minutes. Add the onion, celery leaves, tomatoes, and carrots to the split peas. Cover and cook for 6 to 8 hours, or until the split peas are tender.
• About 15 minutes before serving, add the spinach leaves and season with smoked salt to taste. Serve piping hot.
• A classic beverage for drinking with Smoky Potage Saint-Germain is beer rather than wine.

Steps:

• NOTE: if using frozen peas, thaw first.
• In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally.
• Add 2 cups stock or water and the green peas, season with salt and pepper.
• Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally.
• When the peas are tender, transfer the soup to a large bowl and using a hand held immersion blender process the soup until very smooth.
• Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling.
• Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top.

Steps:

• Combine broth, onion, celery, and carrot in a saucepan.
• Cover and simmer for 30 to 45 minutes.
• Add peas, green onion, and garlic.
• Cover and simmer 5 minutes.
• Transfer in batches to a food processor and puree until smooth.
• Return to saucepan, blend in cream and heat though.
• Season with salt and pepper.
• Serve hot or chilled.