Potage St. Germaine (Green Split Pea Soup) Recipe

• 1 ham bone, weighing about 1 pound
• 4 1/2 c. water
• 2 c. chicken stock
• 2 c. dry split peas, rinsed
• 2/3 c. finely minced leeks or possibly green onions
• 1/3 c. finely minced carrots
• 1/3 c. finely minced celery
• 1/2 teaspoon sugar
• 1/8 teaspoon marjoram, crushed
• 1/8 teaspoon freshly grnd black pepper
• 2 1/2 c. lowfat milk
• 1 c. heavy cream
• 3/4 c. finely minced cooked ham
• 1/2 c. finely minced cooked chicken

1. In large soup pot or possibly dutch oven combine ham bone, water, chicken stock and split peas.
2. Bring to a boil over medium heat and skim froth from surface.
3. Reduce heat and simmer 30 min.
4. Add in leeks or possibly green onions, carrots, celery, sugar, marjoram and pepper.
5. Simmer, stirring occasionally, 30 to 40 min, till peas are soft.
6. Remove ham bone and gradually stir in lowfat milk and cream.
7. You may puree soup at this point, if you like.
8. Add in ham and chicken; simmer, stirring occasionally 10 min longer.
9. Adjust seasoning, if you like.
10. Makes about 3 1/2 qts Potage St. Germaine.

ham bone, water, chicken stock, peas, leeks, carrots, celery, sugar, marjoram, freshly grnd black pepper, milk, heavy cream, chicken

Taken from cookeatshare.com/recipes/potage-st-germaine-green-split-pea-soup-54403 (may not work)