Name: Potage St. Germain
Ingredients: 1 1/2 lb Dried peas, soaked; 3 qt Chicken broth; 4 tb Butter; 4 Carrots, peeled and grated; 2 Onions, grated; 1 Large leek, chopped fine; 5 Lettuce leaves, diced; 2 ts Sugar; 1/2 ts Salt; 2 c Fresh green peas, cooked; 3/4 c Cream; 3/4 c Milk; 1 tb Butter; Sour cream or sherry (opt)

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	Soups, French	8	Servings

INGREDIENTS

1 1/2	lb	Dried peas, soaked
3	qt	Chicken broth
4	tb	Butter
4		Carrots, peeled and grated
2		Onions, grated
1		Large leek, chopped fine
5		Lettuce leaves, diced
2	ts	Sugar
1/2	ts	Salt
2	c	Fresh green peas, cooked
3/4	c	Cream
3/4	c	Milk
1	tb	Butter
		Sour cream or sherry (opt)

INSTRUCTIONS

Place drained, dried peas in soup kettle.  Add chicken broth; bring to a
boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt
butter in skillet; saute carrots and onions until onions are golden; add
leeks and lettuce; simmer on low for 10 minutes.  Stir vegetable mixture
into soup; add sugar and salt. Simmer until split peas are tender, about 2
hours. Put fresh peas through a sieve. Force soup mixture through a sieve,
also. Return this combined mixture to the kettle. Stir in cream and milk.
Heat just to boiling; stirring occassionally to prevent scorching. Just
before serving, add butter. Garnish with a dollop of sour cream, a dash of
sherry, or both. Elegant!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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