Potage Saint Germain Gerhard Food

POTAGE SAINT-GERMAIN (CREAMY GREEN PEA SOUP)

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.

MARROWFAT PEA SOUP (POTAGE SAINT-GERMAIN)

Steps:

• Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.
• Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
• Lightly blend, process or stick blender the contents of the pan (I leave some texture).
• Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
• Heat the green peas in a small saucepan for a minute or two.
• Add the remaining butter and the heated green peas to the marrowfat peas.
• To serve, garnish with a swirl of yogurt and a small parsley sprig.
• *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.

POTAGE SAINT-GERMAIN

Steps:

• Make the croutons:
• In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350°F. oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp. Season the croutons with salt. The croutons may be made 1 day in advance and kept in an airtight container.
• Make the soup:
• In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil. Add the peas and the lettuce and simmer the mixture, covered partially, for 10 minutes, or until the peas are tender. Stir in the mint and in a blender or food processor purée the soup in batches. The soup may be made 1 day in advance and kept covered and chilled. Return the soup to the pan, season it with salt and pepper, and reheat it over moderately low heat, stirring, until it is hot.
• In a small bowl beat the cream until it is thickened slightly but still pourable and season it with salt. Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a skewer or knife through the drops, forming decorative patterns. Serve the soup with the croutons.

POTAGE SAINT-GERMAIN GERHARD

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.