Potage St. Germain

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Title: Potage St. Germain
Categories: Soups/stews, Ethnic
Yield: 8 servings

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)

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!

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