Potage au St Germain has been served since ancient times, about 500BC.
It took its name from the Chateau St. Germain of Louis XIV of France, in about 1660. Louis apparently loved the stuff.
True “potage” is made from fresh peas; this is the dried, split-pea variety.
And it’s so easy!
Wash then soak your peas in clean water for a hour or two.
Chop a few carrots and onions while you make a rich vegetable stock.
Now strain your stock, drain the peas and dump the stock and peas in together with a salty, smoked hock or big ham bone. It won’t need salt, but add lots of fresh, ground pepper.
Toss in your onions and bubble it covered for a couple hours, stirring now and then so it doesn’t burn on the bottom.
I found ham in the freezer and I added bacon, too.
Whatever you have is fine,
just bubble it for hours so it breaks down in the soup.
Unfinished soup can overnight in the fridge.
If it gets too thick thin it with more stock from your freezer. Just add the carrots about an hour before you want to serve.
When the stock is absorbed and the peas are blended and the carrots are very soft, it’s ready to go.
Give peas a chance.
With homemade croutons!