CookEat Recipe
Cream of Split Green Peas St. Germain
A sieved split-pea soup enriched with cream and egg yolks, finished with whole green peas.
Method
Steps
Step 1
Boil the split green peas in ample water for the printed two minutes and drain. Put them into a large saucepan with about 2.84 L fresh cold water, the measured salt, white pepper and sugar; cover and bring to a boil.
Step 2
Finely chop the carrot, onion, leek, parsley, raw ham, celery, chives, chervil and garlic. In a separate pan, brown them lightly in about 28 g butter, mixing gently. Add to the peas with two French-bread slices about 1.3 cm thick. Cover and simmer slowly for the printed ninety minutes, until the split peas are very soft.
Step 3
Press the soup through a fine sieve or food mill into a clean saucepan, skim if needed and bring back to a boil. In a clean bowl mix the cream with two yolks; temper with some hot soup, then stir the mixture into the pan with about 14 g butter. Over gentle heat and while stirring, measure 74°C for the egg-enriched soup; remove from heat before it boils.
Step 4
Pour into a warm soup tureen, add three tablespoons already-cooked whole green peas and serve hot. Refrigerate any surplus promptly.
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