Potage Saint-Germain Gerhard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups dried split green peas (about 1 pound), picked over and rinsed |
7 cups water |
1 teaspoon salt |
1/2 cup finely chopped salt pork (about 2 1/2 ounces) |
3 tablespoons unsalted butter |
1 onion chopped fine |
1 carrot chopped fine |
2 leeks, trimmed, split lengthwise, washed well, drained, and chopped fine (about 1 cup) |
1 cup shredded soft-leafed lettuce such as boston |
1 small bay leaf |
1/4 teaspoon dried thyme, crumbled |
1 cup fresh or frozen peas |
1 1/2 cup chicken broth |
1/2 cup half-and-half |
1 teaspoon sugar |
freshly ground white pepper to taste |
Directions:
1. 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.
2. 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.
3. 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.
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