POTAGE SAINT GERMAIN

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Famous soup with pureed split peas

Potage Saint Germain is a classic French soup using pureed split green peas as a base.  It is cooked with pork belly, carrot, onions and leeks. These simple ingredients still manage to impress.  This soup is a French culinary school classic named after the Count of Saint Germain, minister of war under Louis XIV, who had a penchant for both fresh peas and split peas and would always request a soup that featured both. This recipe evolved to take on his namesake. Today, the culinary appellation « À la Saint-Germain » refers to a recipe made with pureed split peas and a garnish made with peas.

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INGREDIENTS  

• 300 g (10.6 oz) split peas (poix casse) 

• 2 tbsp butter (1 for frying the meat and vegetables, and 1 for melting into the soup before serving) 

• Bouquet garni 

• 12 g (0.4 oz) of salt (to cook the soup) 

• 2 large tbsp carrots (cut in small cubes) 

• 2 tbsp onions (cut in small cubes)  

• 2 large tbsp finely sliced leeks (just the green part) 

• 1 garlic clove 

• 50 – 100 g (1.7 - 3.5 oz) pork belly (smoked or unsmoked) 

• 1 stock cube (optional) 

• 1 litre water (4 cups) clear chicken stock 

• 4 tbsp pan fried croutons (to decorate) 

• Chervil (or parsley if chervil unavailable) 

• 1 grind of pepper to serve (optional) 

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NOTES

• If you are using salty stock cubes or a salty smoked bacon only add salt once the soup is finished to correct seasoning. 

• There are other versions of this soup that can be made with fresh peas and an addition of potatoes. 

procedure

1. Blanch the split peas by placing into a saucepan of cold water.  Bring to a boil and immediately after boiling point is reached, rinse in a sieve under cold water. 

2. Melt a tablespoon of butter in a medium sized saucepan on a medium heat. Add the  chopped pork and fry for 3 mins. Add the carrots, onions and leeks and stir together on medium to low heat.  Cook for 2 – 3 minutes. 

3. Add the peas and mix gently. 

4. Add 1 litre of cold water (if preferred, a stock cube can be added).  Raise the heat and bring to the boil.  Remove any scum. 

5. Add garlic, bouquet garni and, if the meat came on a bone, add that bone. 

6. Cook gently for ½ an hour and if no salty stock cube or salty meat has been used, then add 12 grams (0.4 oz) of salt. 

7. Cook for a further 10-15 minutes and remove from the heat. 

8. Discard the bouquet garni and bone (if used) and blend the soup with a stick blender to a smooth puree.  Pass it through a sieve. 

9. Add 1 tablespoon of butter and melt gently into the soup. 

10. Serve hot with croutons and chopped chervil (or chopped parsley if chervil is not available). 

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