Potage St. Germain

Recipes Ingredients:

1 1/2 lb Dried peas, soaked
2 ts Sugar
3 qt Chicken broth
1/2 ts Salt
4 tb Butter
2 c Fresh green peas, cooked
4 Carrots, peeled and grated
3/4 c Cream
2 Onions, grated
3/4 c Milk
1 Large leek, chopped fine
1 tb Butter
5 Lettuce leaves, diced
Sour cream or sherry (opt)

Recipe Instructions:

Place drained, dried peas in Soup kettle. Add Chicken broth; bring to a boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt Butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes. Stir Vegetable mixture into soup; add Sugar and salt. Simmer until split peas are tender, about 2 hours. Put fresh peas through a sieve. Force Soup mixture through a sieve, also. Return this combined mixture to the kettle. Stir in cream and milk. Heat just to boiling; stirring occassionally to prevent scorching. Just before serving, add butter. Garnish with a dollop of sour cream, a dash of sherry, or both. Elegant!