Potage Saint Germain is a French cuisine classic. Originally made of fresh green peas, it’s the typical spring soup that can be made year-round using green split peas pureed.
This is exactly what we call green pea soup, very common in American and Venezuelan cuisines. On a rainy day, there is nothing better than this tasteful, creamy and so smooth potage.
The simplicity of this recipe is inversely proportional to its flavor. The neutral taste of the split peas is enhanced by bacon, onion, celery, bay leaves and fresh parsley. Served with croutons is just a masterpiece. Here is my recipe.Potage Saint Germain | Ingredients for 6 portions
¼ of pound of smoked bacon
2 Tbs. of olive oil
½ yellow onion coarsely chopped
1 carrot coarsely chopped
2 celery stalks coarsely chopped
4-6 parsley sprigs
2 bay leaves
1 pound of green split peas
2 quarts of water
Coarse sea salt
In a stock pan over medium heat, cook the bacon stirring constantly, until it gets brown, about 5 minutes. Add the oil and saute the onions, celery and carrot, stirring constantly, for 5 minutes. Add the parsley, bay leaves, salt to taste and cook for 3 more minutes. Add the split peas and cook for 5 minutes. Add the water, increase the heat until it boils, cover and simmer for 45 minutes or until the peas are soft. Let it cool down. Discard the bacon, parsley and bay leaves. Process in a blender until the soup is creamy and smooth. Serve hot.
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Etiquetas: bacon, French cuisine, parsley, soups, split peas