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Potage Saint-Germain

soups

1 1/2 pound dried green peas (3 cups); 3 cups
6 cups chicken stock
4 whole cloves
2 onions
1 meaty ham bone
3 leeks (white parts only); sliced
1/2 cup sliced carrots
salt and freshly ground pepper
1/2 cup butter
1/2 cup frozen peas; optional
1 cup (approx) light cream
1 cup (approx) milk
1 cup croutons
fresh mint leaves; optional

In large bowl, soak dried peas in 6 cups water for at least 8 hours or overnight. Drain and rinse well. In large heavy saucepan or Dutch oven, combine soaked peas with chicken stock; bring to boil, skimming off any foam. Stick 2 cloves into each onion and add to saucepan along with ham bone, leeks and carrots. Return to boil cover, reduce heat and simmer for 1-1/2 to 2 hours or until peas are very tender. Remove and discard clove studded onions. Remove ham bone and scrape any meat from bone; discard bone. Shred meat into bite- size pieces and set aside. Transfer soup to blender or food processor and puree until smooth. Return to saucepan and add salt and pepper to taste, butter, frozen peas (if using) and shredded ham. Stir in enough cream and milk for desired consistency. Heat through. Spoon into bowls and sprinkle with croutons. Garnish with mint leaves (if using). Note: If ham bone is not very meaty, add 1/2 lb shredded ham to soup after puréeing.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 12 servings

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