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Recipe: Pea Soup II

This version of a Potage St. Germain or Puree of Fresh Pea Soup is from Charles Virion. It is delicious and uses fresh or frozen peas, as well as, boiled ham.

I enjoy adapting and using many recipes from him and if you like country French cooking, I strongly recommend you invest in one of his cookbooks. This recipe appears in his book entitled “Charles Virion’s French Country Cookbook”. It’s published by Hawthorne Books. My book is probably an old edition, it’s from 1972. I really love the book. You can find it at Amazon.com.

This recipe serves 6 to 8.

Enjoy!

Pea Soup II Recipe

All you need:

4 cups fresh or frozen peas
2 stalks celery, diced
2 small carrots, diced
2 small white onions, diced
1 cup boiling water
3 cups canned chicken consommé
1/3 pound Polish ham, diced
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons sweet butter
¾ cup heavy cream
2 tablespoons chopped fresh parsley
¼ cup croutons, sautéed in butter (optional)

All you need to do:

Simmer the peas, celery, carrots and onions together in the boiling water until tender, approximately 45 minutes.

Add the consommé and the ham and simmer for 5 minutes.

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