*  Exported from  MasterCook  *
 
                             POTAGE ST. GERMAIN
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            French
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
 
   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!
  
 
 
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