Make potage Saint-Germain, the classic French green split pea soup with vegetables, cream and smoked bacon. Learn how to cook the peas until tender, purée the soup and finish with golden croutons.
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 for 40 minutes or until the peas are tender.
Prepare the garnish: Slice the Prosciutto very finely, like a , 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 and the seasoning.
Serve the soup: Serve in a hot soup plate. Add a teaspoon of sour cream in each plate, and with a little bit of Prosciutto julienne around the cream and a parsley sprig. Sprinkle some croutons around, and serve some separately.
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.
