This is a recipe from an old chain restaurant called Magic Pan. This soup is a fantastic version of split pea. Just made some with slight modification in that I used 3 ham hocks instead of the ham bone that were cooked with the peas, pulled and the meat shredded into small pieces then tossed back in.
I also just tossed in a whole bag of split peas which is just a little more than the recipe calls for, but not by much.
Did not add the extra ham in this case or the optional chicken. In the restaurant I don't ever recall there being chicken in it, just the small chunks of ham. I actually like the shredded ham and flavor from the hocks a little better than the original.
Everything cooks down nicely, no need to puree. Highly recommend the sour cream and sherry to go with it.
MAGIC PAN RESTAURANT POTAGE ST GERMAIN (Pea Soup)
This pea soup recipe is from the Magic Pan Restaurant.
1 (1 pound) ham bone
4 1/2 cups water
1 (13 ounce) can chicken broth
2 cups split peas
2/3 cup finely chopped leeks or green onions
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon thyme
Bay leaf
1/2 teaspoon pepper
2 1/2 cups milk
1 cup whipping cream
1 cup chopped ham, cooked
1/2 cup chopped chicken (cooked) (optional)
Place ham bone in large pot. Add water, chicken stock and peas and bring to
boil over medium heat. Reduce heat and simmer, stirring occasionally for 30
minutes.
Sauté the onions, carrots and celery just until limp. Add them to the soup
pot along with all the seasonings and continue to simmer until peas are very
soft and mixture is thick - about 45 minutes. Remove ham bone. Gradually
stir in the milk and cream. Add ham and chicken. Simmer, stirring
occasionally, about 10 to 15 minutes.
Potage St. Germain soup should be served with a dollop of sour cream
and a splash of sherry. The sherry was served on the side in a tiny
glass pitcher, while the sour cream was placed in the bowl and dusted
with chopped parsley.
I also just tossed in a whole bag of split peas which is just a little more than the recipe calls for, but not by much.
Did not add the extra ham in this case or the optional chicken. In the restaurant I don't ever recall there being chicken in it, just the small chunks of ham. I actually like the shredded ham and flavor from the hocks a little better than the original.
Everything cooks down nicely, no need to puree. Highly recommend the sour cream and sherry to go with it.
MAGIC PAN RESTAURANT POTAGE ST GERMAIN (Pea Soup)
This pea soup recipe is from the Magic Pan Restaurant.
1 (1 pound) ham bone
4 1/2 cups water
1 (13 ounce) can chicken broth
2 cups split peas
2/3 cup finely chopped leeks or green onions
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon thyme
Bay leaf
1/2 teaspoon pepper
2 1/2 cups milk
1 cup whipping cream
1 cup chopped ham, cooked
1/2 cup chopped chicken (cooked) (optional)
Place ham bone in large pot. Add water, chicken stock and peas and bring to
boil over medium heat. Reduce heat and simmer, stirring occasionally for 30
minutes.
Sauté the onions, carrots and celery just until limp. Add them to the soup
pot along with all the seasonings and continue to simmer until peas are very
soft and mixture is thick - about 45 minutes. Remove ham bone. Gradually
stir in the milk and cream. Add ham and chicken. Simmer, stirring
occasionally, about 10 to 15 minutes.
Potage St. Germain soup should be served with a dollop of sour cream
and a splash of sherry. The sherry was served on the side in a tiny
glass pitcher, while the sour cream was placed in the bowl and dusted
with chopped parsley.