This velvety French split pea soup, known as Potage St. Germain, is a comforting classic that turns a leftover ham bone into a deeply flavorful meal. Traditionally named after the Parisian suburb of Saint-Germain-en-Laye—once known for its lush pea fields—this elegant yet rustic soup layers the sweetness of split peas with aromatic vegetables, herbs, and a hint of cream. Perfect for a chilly evening, it’s even better the next day when the flavors have fully developed.
INGREDIENTS:
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)
Sour cream, for garnish
Dry sherry, for serving
Chopped parsley, for garnish
METHOD:
Place the ham bone in a large stockpot and add the water, chicken broth, and split peas. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for about 30 minutes, stirring occasionally and skimming off any foam that rises.
In a separate skillet, heat the butter or olive oil over medium heat. Add the leeks (or green onions), carrots, and celery, and cook until just softened, about 5–7 minutes.
Add the sautéed vegetables to the soup pot along with the sugar, garlic powder, salt, thyme, bay leaf, and black pepper. Continue to simmer uncovered for about 45 minutes, or until the peas are very soft and the soup is thickened. Remove and discard the ham bone.
Gradually stir in the milk and cream. Add the chopped ham (and chicken, if using), and simmer gently for another 10–15 minutes, stirring occasionally, until heated through. Taste and adjust seasoning.
Ladle the soup into warm bowls. Top each serving with a dollop of sour cream, a splash of dry sherry, and a sprinkle of chopped parsley.
SERVING SUGGESTIONS:
- Serve with a loaf of crusty French bread or warm popovers.
- For a smoky depth, stir in a bit of crisped bacon before serving.
- This soup freezes beautifully—reheat gently and add a splash of milk to restore its creamy texture.
- Pair with a simple green salad dressed in mustard vinaigrette for a complete meal.
