Thursday, 18 August 2011

Potage St Germain

On the weekend I bought split peas at the Vic Market and I thought of Hannah from Wayfaring Chocolate.  This was where I first met her and I was buying the split peas to make a soup that she had recently posted.  I was also accompanied by a colleague who told me that leeks made split pea soup really smooth.  So I bought some.  I added lots of vegetables and it was fantastic.

Potage St Germain sounds like a fancy soup but it was easy to make while Sylvia and E blew bubbles in the backyard.  Just as well because I had spent the afternoon making pumpernickel rolls which were hard work.  They tasted wonderful with the soup and I will post about them soon.  I let my vegies cook a bit long and used some dark home made stock.  So I was pleasantly surprised that my soup was still quite green. 
 
Hannah made the soup to look after her family during an illness.  I heartily agree with her that this soup has restorative powers.  Last week had its fair share of moments when I needed some cheer.  I dropped my fancy new water bottle of two weeks and broke it.  Being awake in the cold at 5am with a crying baby.  My mum and dad's old family dog was put down.  Nothing like a hot bowl of soup to bring a little comfort.  Thanks Hannah!

I am sending this to Preeti of W'Rite Food for My Legume Love Affair #38, the legume event founded by Susan of The Well Seasoned Cook.

Previously on Green Gourmet Giraffe:
This time last year: SOS Chickpea, lemon and mint soup
This time two years ago: WHB Broccoli – brassica royalty
This time three years ago: WTSIM ... Beer Bread
This time four years ago: My beautiful pea green soup

Potage St Germain (Split pea soup)
Adapted from Wayfaring Chocolate
serves 6-8

2 cups green split peas (400g)
1 litre water
1 tbsp olive oil
1 small brown onion
1 large leek
1 parsnip
1 medium potato
1 clove garlic
3 stalks of celery
1.25 litres vegetable stock
500g frozen peas (I had a bit less)
seasoning

Soak split peas in the water in a large bowl for at least 3 hours - overnight is fine.

Roughly chop vegetables.  Heat oil in stockpot and fry onion, leeks, parsnip, potato, celery and garlic, stirring frequently, until vegetables are softened.  About 5 to 10 minutes over low heat (I did mine a bit long as I got distracted and they stuck to the bottom of the saucepan).

Add undrained split peas and stock.  Check seasoning - it should be very well seasoned because once the frozen peas go in they will sweeten it slightly.  Bring to a boil, simmer uncovered, about 1 hour or until split peas are tender (skimming the surface and stirring occasionally).  Stir in frozen peas and gently simmer for about 10 minutes or until peas are tender.  Check seasoning.  A good grind of fresh black pepper is just the thing to finish off the soup.

Blend (and sieve if you want it ultra-smooth but I didn't and nor did Hannah).  Serve hot.

On the stereo:
Neil Diamond: the Greatest Hits 1966-1992

14 comments:

  1. *hughughughughughughughug*

    I'm so wonderfully happy that this soup created some comfort in your life, my dear friend, so your post has in turn brought a bright shimmer of happiness into my night. Here's to a new week of only marvellousness, and lots of good deep sleeps!

    xoxo

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  2. This soup looks delicious and the name does sounds very fancy indeed. I totally agree with your comment about soup being a comfort food, it definitely is for me! Hope your week gets better Johanna.

    Your chickpea, lemon and mint soup has been sitting in my bookmarked recipes for a year now and I still haven't tried it, can't believe how time flies...

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  3. This looks great. Lovely colour too. We have our fair share of winter here - even in August ; ) Will give it a go soon..

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  4. One of my favorite soups (and I love the name). I made this a few years back, but I don't think I put leek in it. It'll be soup weather soon, so I shall try your recipe.

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  5. love the colour of this soup, too. In fact, I could have done with some soupy comfort this week as well, but the only way I would get it is if I cooked it myself!

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  6. I'm almost afraid to admit but I too am looking forward to soup season. I've never added leeks to pea soup. Will have to keep that in mind.

    Sorry you had such a trying week Johanna. Think bubbles and soup and smile:)

    Thanks for sharing...

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  7. Yum, I love a hearty vege soup like this one. I have never used split peas, but this looks like a good recipe to start.

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  8. Thanks Hannah - I did think as I wrote the post that it is wonderful how your sharing the soup can be restorative for those of us who need a good bowl of soup for comfort

    Thanks Lisa - indeed!

    Thanks Mel - yes soup is great comfort - the chickpea lemon and mint is a great one to try - I know the feeling of bookmarks sitting around for ages - some of mine have been there so long it becomes embarassing

    Thanks Adam and Theresa - green peas seem to hold their colour so easily - yet another reason to love them

    Thanks Susan - ever soup recipe I see lately seems to have leeks in it - I like their mellow flavour but I am sure the soup would still be lovely without it

    Thanks Amanda - wish I could have sent some soup your way

    Thanks Louise - who doesn't look forward to soup season - I most certainly do. (your comment about bubbles and soup made me smile - great combination)

    Thanks Cakelaw - this is a good recipe to start cooking with split peas because it is not too heavy.

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  9. Its proper soup weather here today, if only I had split peas!!! Looks so warming and comforting.

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  10. It sounds delicious and I'm all for restorative soup. Hope you have a better week next week.

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  11. Oh, what a troubled week ... :( This soup seems to provide wonderful comfort, though! :)

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  12. This looks like a really nice comforting soup with pumpernickel rolls on the side.

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  13. Very appealing soup! I am bookmarking it for future reference. Fall has arrived and I am getting ready to prepare even more soups then usual.

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