Potage St. Germain
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- Sour cream or sherry (opt)
- 1 Large leek, chopped fine
- 3 qt Chicken broth
- 1 tb Butter
- 3/4 c Milk
- 2 Onions, grated
- 1 1/2 lb Dried peas, soaked
- 4 Carrots, peeled and grated
- 2 ts Sugar
- 3/4 c Cream
- 1/2 ts Salt
- 2 c Fresh green peas, cooked
- 4 tb Butter
- 5 Lettuce leaves, diced
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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!
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Wooden spoon
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Slotted spoon
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Sieve
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Colander
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Kettle