*  Exported from  MasterCook II  * 
  
                   Potage St. Germain--cream of pea soup 
  
 Recipe By     : Barbara Pollack 
 Serving Size  : 12   Preparation Time :0:00 
 Categories    : Appetizers                       Beans 
                 Dairy                            Soups & Stews 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    1      pound         split peas 
    2      quarts        boiling water 
    1      large         carrot 
    1      large         onion 
    1      teaspoon      sugar 
   12      ounces       green peas 
    1      cup           heavy cream 
    1      tablespoon    butter 
                         salt -- to taste 
  
 Optional:  presoak the peas an hour or more to reduce cooking time.  There
 is no need to drain the soaking liquid because split peas are easy to
 digest.   
  
 Simmer peas (30 minutes if presoaked, 45-60 if not) until tender.  
  
 Optional--if using fresh carrot and onion:  “sweat” (lightly saute) the
 carrot and onion in additional butter before adding  to the peas.   
  
 Add fresh carrot, fresh or dried onion, and fresh peas 20-25 minutes before
 completion.  Add frozen carrot, onion, and peas 10 minutes before
 completion.  Add sugar.   
  
 Puree mixture in blender in small batches to avoid overflowing.  Use the
 heavy cream to assist the process.   
  
  
  
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 Serving Ideas : 1 serving = 1 cup 
  
 NOTES : I also add leeks and/or shallots when available.  This soup is
 acceptable when made with milk--even skim milk--but much much better with
 cream.