Portage Saint Germain Soup Split Pea With Ham Recipes
PORTAGE SAINT GERMAIN SOUP (SPLIT PEA WITH HAM)
Make and share this Portage Saint Germain Soup (Split Pea With Ham) recipe from Food.com.
Provided by Abby Girl
Categories Ham
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot, add the water, ham bone, chicken stock and split peas. Bring to a boil, skim the surface and simmer, covered for 30 minutes.
- Add the leeks, carrots and celery. Simmer for 30 - 40 minutes until peas are soft. Remove bone to cool somewhat.
- Add the sugar, marjoram, pepper, milk and cream. Simmer for 10 minutes.
- Remove the meat from the ham bone and add to the soup.
Nutrition Facts : Calories 698, Fat 30.3, SaturatedFat 17.7, Cholesterol 106.5, Sodium 305.1, Carbohydrate 76.2, Fiber 25.8, Sugar 11.5, Protein 33.8
SMOKY POTAGE SAINT-GERMAIN
Most split pea soup recipes are ridiculously predictable. Some onion, a bit of carrot, maybe some cut-up spuds. A ham hock. Inevitably, split peas are the main attraction, usually cooked to a mushy consistency. But I was looking for texture and additional flavor, so I added some dried chanterelle mushrooms; half an onion, thinly sliced well browned; some chopped tomatoes; fresh celery leaves; carrots; and spinach. I considered adding liquid smoke because the ham hock was out. But as luck would have it, one of my wooden spoons caught on fire, so I let it burn, then put out the fire and stuck the charred spoon in the soup. If a winemaker can use charred oak to enhance flavors of her wine, then why can't I use charred wood for that desired essence of smoke in my soup? (P.S. DO NOT try this at home! Using a smoked salt should achieve similar effects without the fire!)
Yield serves 4 to 6
Number Of Ingredients 10
Steps:
- Place the split peas, water, and mushrooms in the slow cooker insert.
- In a skillet, heat the oil and sauté the onion over medium-high heat until golden brown, about 10 minutes. Add the onion, celery leaves, tomatoes, and carrots to the split peas. Cover and cook for 6 to 8 hours, or until the split peas are tender.
- About 15 minutes before serving, add the spinach leaves and season with smoked salt to taste. Serve piping hot.
- A classic beverage for drinking with Smoky Potage Saint-Germain is beer rather than wine.
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