Pea soup "Saint-Germain"

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Go to search results >>>

Ingredients

1. Peas 700 g
2. Butter 40 g
3. Leek 100 g
4. Carrot 130 g
5. Onions 100 g
6. Thyme 2 sprigs
7. Rosemary 1 sprig
8. Petiole celery 1 petiole
9. Bay leaf 4 pcs.
10. Parsley 2 sprigs
11. 2 cloves of garlic
12. Black peppercorns 10 pcs.
13. Meat broth 2 l
14. Bacon 100 g
15. Salt 1.5 tbsp
16. Toast to taste

• Main Ingredients: Pork, Onion, Carrot, Celery, Garlic
• Serving 8 servings
• World CuisineFrench Cuisine

Cooking:

---

Step 1.

Rinse the peas in cold water and soak in 1.5 liters of water for 12 hours.

---

Step 2

To collect a garnish bouquet: in thyme leaves, wrap thyme, rosemary, celery, bay leaf and reliably bandage with culinary thread.

---

Step 3

Chop onions, carrots and bacon.

---

Step 4

Melt the butter in a saucepan and fry the onions for 1 minute over medium heat.

---

Step 5

Add carrots and fry for another 2 minutes.

---

Step 6

Add bacon and fry for 1-2 minutes over medium heat.

---

Step 7

Add peas, peas, garlic and salt, mix.

---

Step 8

Add 2 liters of meat broth and bring to a boil, the broth can be replaced with vegetable.

---

Step 9

Reduce heat to low, cover the pan with a lid and cook for 1 hour.

---

Step 10

Remove the garni bouquet from the soup and chop the soup with a hand blender. Serve croutons and cream for the soup.

---