Discover potage Ambassadeur, a refined French split pea soup with rice, sorrel and lettuce. Learn how these ingredients add body, acidity and freshness to the finished potage.
Soaking: Soak the peas overnight refrigerated in cold water. Next day, in a colander and wash thoroughly.
Blanch the peas: Place the peas in a large pot, cover with cold water and simmer for a couple of minutes. With a , skim off the foam. Drain in a colander and refresh with cold water.
Cook the soup: Melt an ounce of butter in a large saucepan over low heat. Add the carrot, onions, bacon, leeks, and garlic and cook, stirring occasionally, until the vegetables are soft but not colored. Add the drained peas, and cover with the chicken stock. Season with a pinch of salt and white pepper. Bring to a boil and for 40 minutes or until the peas are tender.
Prepare the : Meanwhile, cook the rice in two cups of boiling salted water for about 20 minutes, or until tender. Drain, refresh and set aside.
Finish the soup: Purée the soup with an until it becomes smooth, and you may strain through a fine sieve in a clean saucepan. Bring back to a small boil; add the cream and the rice. Check the consistency, taste and adjust the seasoning.
Heat the remaining butter in a saucepan over low heat. Add the sorrel and lettuce, and cook until the moisture has evaporated. Pour the hot soup into a tureen and add the cooked sorrel and lettuce.
Serve hot sprinkled with chervil leaves.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
