Which is the fancy way to say split pea soup. This is a favorite family recipe from Magic Pan restaurant which we all miss dearly. Easy to make and delicious...but nearly impossible to get a nice picture of.
MAGIC PAN RESTAURANT POTAGE ST GERMAIN
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.