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Split Pea Bacon Soup (Potage Saint-Germain)

Blossom Lady
Sep 28, 2024 03:38 AM
Split Pea Bacon Soup (Potage Saint-Germain)

Known as “Potage Saint-Germain”, this Split Pea Bacon Soup is a staple French recipe that combines earthy green split peas with vegetables, pureed until smooth, and topped with crispy bacon for good smoky flavor. This is an easy and affordable soup to make. It’s thick, creamy and very satisfying. Another classic recipe for your French repertoire – it will surely be a family favorite.

The story goes that the recipe of “Potage Saint-Germain” was born in Saint-Germain-en-Laye, a small town in the western suburbs of Paris, known for its royal Saint Germain Castle. In the 18TH century, this rural town became a new homebase for many Parisian bourgeois families, longing for a quieter life outside of Paris. With vast vegetable crops and pig farms, Saint-Germain-en-Laye had a strong farming tradition and hosted large farmers markets for locals to enjoy the local products – amongst which, peas and ham the most produced as well as beloved ones.

Marrying two local specialties – peas and ham – Potage Saint-Germain quickly became a popular soup to make amongst locals. But it was initially only made with fresh green peas, harvested in the Spring. So, some decided to use split peas in the Fall and Winter, in order to make and enjoy this delicious soup year round.

Nowadays, both versions of Potage Saint-Germain– made with fresh peas in the Spring and green split peas in the Fall/Winter – are French classics. As cooler days are right around the corner, today’s recipe focuses on the Winter version of Potage Saint-Germain, made with split peas, onion, carrot, celery, crispy bacon for good measure – and a dollop of crème fraiche (my own personal touch).

Ingredients:
  • 1 pound (450g) dried green split peas
  • 200g bacon (4 stripes/4 ounces), cut into ¼-inch-thick slices
  • 1 large onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and roughly diced
  • 1 large carrot, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 bay leaves
  • 3-4 sprigs dried thyme
  • 1.5 liter (6 cups) chicken stock
  • Crème fraiche, for serving
Prep Time:
20 minutes
Cook Time:
73 minutes
Total Time:
93 minutes
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