The Magic Pan: Potage St. Germain

There were a number of dishes which made The Magic Pan famous. One was the Potage St. Germain or French country pea soup. It was served with a dollop of sour cream and a splash of sherry. The sherry was served on the side in a tiny glass pitcher, while the sour cream was placed in the bowl and dusted with chopped parsley.

Stir until mixture is thick Potage St. Germain

Potage St. Germain

Source: Minneapolis Star, June 25, 1980

Yield: 6 to 8 servings


Ingredients

  • 1 ham bone

  • 4 1/2 cups water

  • 2 cups chicken stock or 1 can (13 oz) chicken broth

  • 2 cups (1 lb) green split peas, rinsed

  • 2/3 cup leeks or green onions, finely chopped

  • 1/3 cup each carrots and celery, finely chopped

  • 1/2 tsp sugar

  • 1/8 tsp each pepper and dry marjoram, crumbled

  • 2 1/2 cups milk

  • 1 cup whipping cream

  • 3/4 cup ham, cooked and finely chopped

  • 1/2 cup chicken, cooked and finely chopped

  • Salt

  • Sour cream or dry sherry (optional)


Preparation

In Dutch oven combine ham bone, water, chicken stock and peas. Bring to boil over medium heat. Reduce heat and simmer, stirring occasionally, 30 minutes. Add leeks, carrots, celery, sugar, marjoram and pepper. Continue to simmer gently, stirring occasionally, for 30 to 40 minutes or until peas are very soft and mixture is thick. Remove ham bone. Puree mixture in electric blender or food processor if desired; return to Dutch oven. Gradually stir in milk and cream. Stir in ham and chicken. Simmer, stirring occasionally, for 10 minutes. Taste; add salt to taste. Add a dollop of sour cream or a splash of sherry to each serving, if desired.


Copyright © 2020 LostDishes.com
Lost DishesTM is a trademark of LostDishes.com. All rights reserved.