Potage Saint Germain Recipe

• 2 1/2 c. dry green split peas
• 10 c. water
• 1/2 c. minced onions
• 1/2 c. minced carrots
• 1/2 c. minced celery
• 1/2 c. minced leeks
• 1 bay leaf
• 1 ham bone
• Salt and pepper
• 1 tbsp. flour (optional)
• 1 tbsp. butter, room temperature (optional)
• 1/4 c. fresh chopped parsley

1. Wash and inspect peas.
2. Place peas in large soup kettle; add in water to cover.
3. Soak peas overnight or possibly bring to the boiling point and boil for 2 min, remove from heat, cover, and let stand for 1 hour.
4. Add in onions, carrots, celery, leeks, bay leaf, and ham bone.
5. Bring to boiling point, then turn heat to low.
6. Skim foam.
7. Cover and simmer for 2 hrs or possibly till peas are falling apart and meat separates from ham bone.
8. Skim top.
9. Remove from heat and take out ham bone.
10. Cut off any meat off bone; shred and save.
11. Throw away bone and bay leaf.
12. Puree soup in blender or possibly food processor.
13. Return soup to kettle and heat through.
14. Salt and pepper to taste.
15. If soup is too thin, knead together flour and butter; drop in pea size pcs into the soup, stirring constantly, till absorbed.
16. Cook 5 more min.
17. Add in parsley before serving.
18. Serves 6 to 8.

peas, water, onions, carrots, celery, leeks, bay leaf, ham bone, salt, flour, butter, fresh chopped parsley

Taken from cookeatshare.com/recipes/potage-saint-germain-27869 (may not work)