Potage St-Germain Recipe
(SERVES 4 TO 6)

1 tbsp/ 15 mL
1
2
1
2 cups/ 500 mL
10 cups/ 2.5 L
1 tsp/ 5 mL
1 tsp/ 5 mL
1 tsp/ 5 mL
1 tbsp/ 15 ml
3 tbsp/ 45 mL
 

butter
large onion, chopped
celery stalks, sliced
green pepper, chopped
split green peas, well washed
light chicken stock, heated
chopped fresh rosemary
chopped fresh thyme
chopped fresh lovage
chopped fresh parsley
heavy cream
salt and pepper
 

Method:

1. Heat butter in large saucepan over medium heat. Cook onion, celery and green pepper, covered, 4 minutes.

2. Reduce heat to low and continue cooking 6 to 7 minutes.

3. Mix in split peas and season. Pour in chicken stock and add seasonings; pepper well. Partly cover and bring to boil over medium heat.

4. Reduce heat to medium-low and cook 1 1/4 to 1 1/2 hours.

5. Force soup through sieve or food mill, incorporate cream and serve.

1 SERVING:     123 CALORIES     16g CARBOHYDRATE     6g PROTEIN     4g FAT     0g FIBER

 

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