*  Exported from  MasterCook II  *
 
                  Potage St. Germain (Cream Of Pea Soup)
 
Recipe By     : Barbara Pollack
Serving Size  : 12   Preparation Time :0:00
Categories    : Dairy                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Split peas
   2      qt            Water -- boiling
   1      lg            Carrot
   1      lg            Onion
   1      ts            Sugar
  12      oz            Green peas
   1      c             Heavy cream
   1      tb            Butter
                        Salt -- to taste
 
Optional:

Presoak the peas for 1 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 for 30 minutes if presoaked, 45 to 60 minutes 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 to
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.

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.
 
 
                   - - - - - - - - - - - - - - - - - -