Potage Saint-Germain with Golden Croutons
Ingredients
- 2 ounces butter
- Salt and white pepper
- 1 medium onion, chopped
- 4 ounces bacon, about 5 slices cut in small strips
- 8 cloves garlic, peeled and sliced
- 1 small butter lettuce, washed and roughly chopped
- 1 green part leek, washed and sliced
- 1 pound green split peas, soaked overnight in 8 cups of cold water
- 8 cups light chicken or vegetable stock
- 1 cup whipping cream
GARNISH
- 0.5 cup sour cream
- 3 ounces Prosciutto, about 3 thick slices
- 4 slices sandwich bread
- 0.75 cup clarified butter
- 8 sprigs parsley for garnish
Instructions
- The day before: Soak the peas overnight in cold water, and place in a refrigerator. Next day, strain the soaked peas in a colander.
- Start the soup: In a saucepan, melt the butter on low heat, add the chopped onions and sweat on low heat for 2 minutes. Add the bacon and cook for 2 more minutes. Add the chopped garlic, the butter lettuce, and the green leek and cook for 2 minutes. Keep stirring from time to time to make sure that the ingredients do not color. Add the drained peas, and cover with the stock. Season with a pinch of salt and white pepper. Bring to a boil and simmer for 40 minutes or until the peas are tender.
- Prepare the garnish: Slice the Prosciutto very finely, like a julienne, and reserve in a cooler. Remove the crust of the sandwich bread slices. Cut the slices in small cubes to get little "croutons". In a pan, slowly heat the clarified butter and sauté the croutons continuously until they become golden brown. Lightly season the croutons with salt and pepper. Drain on absorbent paper to take away the excess fat.
- Finish the soup: Blend the peas in the food processor until it becomes smooth. Then, strain through a fine sieve in a clean saucepan. Bring back to a low boil, add the cream and check the consistency and the seasoning.
- Serve the soup: Serve in a hot soup plate. Add a teaspoon of sour cream in each plate, and garnish with a little bit of Prosciutto julienne around the cream and a parsley sprig. Sprinkle some croutons around, and serve some separately.
Notes
Cooking Tips for Potage St. Germain
Soak the Split Peas for Smooth Soup
To achieve a smoother texture, soak the green split peas overnight. This step softens the peas and ensures they cook faster, resulting in a creamier soup. If you’re in a rush, use the quick-soak method: simply boil the peas for an hour before starting.
Cook Onions and Bacon Slowly
Start by cooking the onions and bacon over low heat. This allows the flavors to develop gradually, ensuring the onions soften without browning too quickly. Additionally, the bacon’s smokiness will infuse the soup, enhancing its depth of flavor.
Don’t Rush the Vegetables
After adding garlic, lettuce, and leeks, cook them on low heat for 2-3 minutes. This will ensure the vegetables soften without coloring, keeping the soup light and fresh. Take your time with this step to retain the soup’s delicate flavors.
Simmer the Peas Until Tender
Add the peas and stock, and let them simmer for about 40 minutes. During this time, the peas will soften and release their natural sweetness into the broth. Be sure to taste and check that the peas are fully cooked before blending.
Blend and Strain for Creaminess
Once the soup has simmered, blend it until smooth. For a velvety texture, strain the soup through a fine sieve to remove any rough bits. If the soup is too thick, simply add more stock to achieve your preferred consistency.
Prepare Golden Croutons in Clarified Butter
To make crispy, golden croutons, sauté them in clarified butter over medium heat. Make sure to stir continuously for even browning. Once done, drain the croutons on paper towels to remove excess fat, keeping them crisp.
Add Sour Cream for Extra Creaminess
To finish, add a spoonful of sour cream to each bowl. This step will enhance the soup’s richness, creating a nice swirl of creaminess. Adjust the amount depending on your preference for tanginess and texture.
Want to Become a Soup Master?
Unlock the secrets of delicious soups with our Clear Soups Mastery! Whether you’re a beginner or looking to refine your skills, this course will guide you through the essentials of soup-making. From classic recipes to innovative techniques, you’ll learn how to create soups that delight every palate. Ready to elevate your culinary skills? Join us now!
Explore a world of culinary creativity on our YouTube Cooking channel! From indulgent desserts to comforting classics, we share a diverse range of recipes that cater to every palate.