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Cream St. Germain with Almond Milk

Name: Cream St. Germain with Almond Milk
Ingredients: 454 Gramme Dried split green pea — Dried split green peas, about one pound; 2840 Millilitre Water — Cold water, about three US quarts; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon White pepper — White pepper; 1906 source measure retained without conversion; 1 Teaspoon Sugar — Sugar; 1906 source measure retained without conversion; 1 Carrot — Carrot; 1 Onion — Medium onion; 1 Leek — Leek; 3 Branch Parsley — Parsley branches; 28 Gramme Raw ham — Lean raw ham, about one ounce; 1 Branch Celery — Celery branch; 4 Branch Chive — Chive branches; 4 Branch Chervil — Chervil branches; 0.5 Garlic clove — Garlic clove; 28 Gramme Butter — Butter for vegetable browning, about one ounce; 2 French bread — French-bread slices about 1.3 cm thick; 118 Millilitre Cream — Cream, about one US gill; 2 Egg yolk — Egg yolks; 14 Gramme Butter — Butter for liaison, about half an ounce; 3 Tablespoon Cooked pea — Cooked green peas for garnish; 1906 source measure retained without conversion; 113 Gramme Almond — Almonds, quarter pound before scald/peel; 237 Millilitre Milk — Milk, half pint for almond infusion; Water — Water for two-minute preliminary split-pea boil; Water — Water for almond blanch

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

454 Gramme Dried split green peaDried split green peas, about one pound
2840 Millilitre WaterCold water, about three US quarts
1 Tablespoon SaltSalt; 1906 source measure retained without conversion
0.5 Teaspoon White pepperWhite pepper; 1906 source measure retained without conversion
1 Teaspoon SugarSugar; 1906 source measure retained without conversion
1 CarrotCarrot
1 OnionMedium onion
1 LeekLeek
3 Branch ParsleyParsley branches
28 Gramme Raw hamLean raw ham, about one ounce
1 Branch CeleryCelery branch
4 Branch ChiveChive branches
4 Branch ChervilChervil branches
0.5 Garlic cloveGarlic clove
28 Gramme ButterButter for vegetable browning, about one ounce
2 French breadFrench-bread slices about 1.3 cm thick
118 Millilitre CreamCream, about one US gill
2 Egg yolkEgg yolks
14 Gramme ButterButter for liaison, about half an ounce
3 Tablespoon Cooked peaCooked green peas for garnish; 1906 source measure retained without conversion
113 Gramme AlmondAlmonds, quarter pound before scald/peel
237 Millilitre MilkMilk, half pint for almond infusion
WaterWater for two-minute preliminary split-pea boil
WaterWater for almond blanch

Method

Steps

Step 1
Make No142 St Germain once: briefly boil and drain split green peas; add measured fresh water/salt/pepper/sugar. Brown finely chopped vegetables/herbs/raw ham in butter, add with French bread, simmer ninety minutes; pass through sieve. Temper cream and yolks into soup, heat to verified 74°C without boiling, add finishing butter and cooked whole peas. Measure finished soup.
Step 2
Scald/peel and pound a quarter pound almonds; boil with half pint milk thirty minutes and strain through clean cheesecloth. Pour the measured strained almond milk INTO ONE prepared finished No142 St. Germain batch; mix, boil five minutes safely, and serve hot. Do not count the No142 parent soup as separately served.

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