Potage Saint-Germain

Potage Saint-Germain is a classic French soup made with green split peas, aromatic vegetables and often smoked bacon or ham. The peas are simmered until tender, then puréed to create a thick, smooth soup. This version is finished with butter and cream and served with golden croutons and fine julienne of prosciutto.

Preparing the Split Peas

Rinse the dried green split peas and check for small stones or debris. If the recipe calls for soaking, cover the peas with cold water and refrigerate overnight. Drain and rinse before cooking. Soaking can shorten the cooking time and help the peas soften more evenly.

Building the Soup

Prepare the aromatic vegetables and smoked bacon as directed in the recipe. Add the drained peas, stock or water and bouquet garni, then simmer gently until the peas are completely tender. Skim as needed and stir periodically to prevent the peas from catching on the bottom of the pot.

Puréeing and Finishing

Remove the bouquet garni and blend the soup until smooth. Pass through a fine sieve if a refined texture is required. Adjust the consistency with stock or water, then finish with butter and cream. Taste and season carefully because smoked bacon and stock may already contain salt.

Garnish and Service

Serve hot with golden croutons and finely cut prosciutto. Add the garnish just before service so the croutons remain crisp and the prosciutto retains its texture.

Chef’s tip: Cook the peas until completely tender before blending. If the soup becomes too thick as it stands, loosen it gradually with hot stock or water and recheck the seasoning.