Be sure to save the leftover ham bone and meat scraps from a ham dinner.
1 (1 lb) ham bone
3 1/2 cup water
2 1/2 cups chicken broth
2 cups split peas
1 tablespoon butter or olive oil
2/3 cup finely chopped leeks or green onions
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 teaspoon sugar
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon thyme
1 bay leaf
1/2 teaspoon pepper
2 1/2 cup milk
1 cup whipping cream
1 cup chopped ham, cooked
1 cup chopped chicken (optional)
Place ham bone in a large stock pot. Add water, chicken stock and split peas and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally for 30 minutes.
Heat sauté pan with butter or olive oil. Sauté the onions, carrots and celery just until limp. Add them to the soup pot along with all the seasonings and continue to simmer until peas are very soft and mixture is thick, about 45 minutes. Remove ham bone.
Gradually stir in the milk and cream. Taste for seasoning, and adjust. Add chopped ham and chicken. Simmer, stirring occasionally, about 10 to 15 minutes.
Potage St. Germain soup should be served with a dollop of sour cream and a splash of sherry. Dust with chopped parsley.