Potage Saint-Germain from the Magic Pan Restaurant


 This recipe serves


  • 1 1lb ham bones
  • 4 1/2 cups water Water, municipal
  • 2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2 cups spilit peas, rinsed
  • 2/3 cup leek or green onions, chopped
  • 1/3 cup carrot, finely chopped Carrots, raw
  • 1/3 cup celery, finely chopped Celery, raw
  • 1/2 tsp sugar Sugars, granulated
  • 1/8 tsp marjoram, crushed Spices, marjoram, dried
  • 1/8 tsp ground pepper Spices, pepper, black
  • 2 1/2 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 cup whippping cream
  • 3/4 cup cooked ham, finely chopped Turkey ham, cured turkey thigh meat
  • 3/4 cup cooked chicken, finely chopped Soup, chicken broth, canned, prepared with equal volume water, commercial


Step 1

Place ham bone in large pot. Add water chicken stock and peas. Bring to boil over medium heat. Skim. Reduce heat and simmer , stirring occasionally, 30 minutes.

Step 2

Add vegetables and seasoning and continue to simmer gently, stirring occassionally, 30-40 mins or until peas are very soft and mixture is thick. Remove ham bone. Gradually stir in milk and cream.

Step 3

Add ham and chicken. Simmer, stirring occasionally, 10 mins. Adjust seasoning if needed.

Step 4

Serve with a shot of sherry


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