Potage Saint Germain
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, simple ingredients that 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 loved peas fresh and split peas and would always ask to have a soup made with those. over time this soup made with peas have been given his name. in today culinary world the appellation « À la Saint-Germain » refers to recipe made with pureed split peas and other garnishes made with peas.
- 300 grams split peas (poix casse)
- 2 tablespoons butter (1 for frying the meat and vegetables, and 1 for melting into the soup before serving)
- Bouquet garni
- 12 grams of salt (to cook the soup)
- 2 large tablespoons of carrots (cut in small cubes)
- 2 tablespoons onions (cut in small cubes)
- 2 large tablespoons finely sliced leeks (only the green part)
- 1 garlic clove
- 50 – 100 grams pork belly (smoked or unsmoked)
- 1 stock cube (optional)
- 1 litre water or clear chicken stock
- 4 tablespoons pan fried croutons (to decorate)
- Chervil (or parsley if chervil unavailable) (to decorate)
- 1 grind of pepper to serve (optional)
Note: 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 some other versions of this soup that can be made with fresh peas and an addition of potatoes.
- Blanch split peas by placing into a saucepan of cold water. Bringing to a boil, and immediately after boiling point is reached, rinse in a sieve under cold water.
- Melt a tablespoon of butter in a medium sized saucepan on a medium heat. Add the chopped meat and fry for about 3 mins. Add the carrots, onions and leeks and stir together on medium to low heat. Cook for 2 – 3 minutes.
- Add the peas and mix gently.
- 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.
- Add garlic, bouquet garni and (if the meat came on a bone), add that bone.
- Cook gently for ½ an hour and if no salty stock cube or salty meat has been used, then add 12 grams of salt.
- Cook for a further 10-15 minutes and take off the heat.
- Discard bouquet garni and bone (if used) and blend the soup with a stick blender to a smooth puree. Pass it through a sieve.
- Add 1 tbs butter and melt gently into the soup.
- Serve very hot with croutons and chopped chervil (or chopped parsley if chervil is not available).
Potage saint Germain video tutorial: