Potage Saint Germain

Potage Saint Germain [Split Pea Soup] is one of my favourite soups to make. It's simple, delicious, and nourishing. It dates back to 1660 as a traditional peasant food, but was later refined so that it could be served to Louis XIV of France at the court of Château de Saint-Germain-en-Laye. You can use fresh peas, or high quality frozen peas. I opted for organic frozen peas found at Whole Foods.

   Mise en place  / Potage Saint Germain   ©  Chef Jöne Pan

Mise en place / Potage Saint Germain © Chef Jöne Pan

INGREDIENTS
Serves: 4-6

*1 packet of bacon, sliced thin
1/2 leek (any part), washed and sliced into 1/2 inch rounds
2 medium sized carrots, washed and cut into 1/2 inch rounds
1 medium yellow onion, roughly diced into chunks
2 garlic cloves, smashed
5 sprigs thyme
2 bay leaves
1 lb fresh or frozen organic peas
1.5 pints chicken stock (home made, or pasture sourced)
5 oz organic coconut cream or milk
*1 tablespoon of grass-fed butter or ghee
Salt & Pepper
Optional: garnish with a dollop of coconut cream/milk, and/or chervil

*AIP [Autoimmune Paleo]: Use uncured bacon. Remove butter.

1) Thinly slice bacon strips. Over high heat in a dutch oven or soup pot, sauté and render the fat from the bacon to make bacon bits. Turn down the heat to medium after a couple minutes. You don't actually need all the bacon, but let's not kid ourselves. We will eat more bacon than what is needed for the soup while we are prepping.
2) While bacon is crisping up, wash and prep all the vegetables.
3) When bacon bits are done, strain and separate the bacon bits and bacon fat. Keep the bacon fat for future use.
4) In the same dutch over/pot, over medium-high heat, add bacon fat if needed. Add sliced leeks, carrots, onion, garlic, thyme, and bay leaves. Scrape bacon bits on the bottom of the pan with the vegetables. Sauté for about 5 minutes.
5) Add in peas. Saut
é for a couple minutes.
6) Add in the chicken stock and coconut milk/cream. Bring to a boil, then lower to a simmer, partially covered for 15 minutes.
7) Remove from heat. Remove bay leaves and thyme sprigs. 
8) Blend with an immersion blender or Vitamix.
9) Season with salt and pepper. Finish with butter.
10) Garnish with a dollop of coconut cream/milk, and/or chervil. Top off with bacon bits. Serve warm.

  Potage Saint Germain   PALEO-fied   ©   Chef Jöne Pan

Potage Saint Germain PALEO-fied © Chef Jöne Pan