Saint-Germain soup
Ingredients:
| ¾ c. | Yellow split peas |
| 1 Tbsp. | Butter |
| 2 (1 ½ c.) | Medium-sized onions, diced |
| 5 (1 ½ c.) | Carrots, sliced |
| 3 cloves | Chopped garlic |
| 1 ½ c. | Chicken broth |
| 2 ½ c. | Milk |
Instructions:
- Wash split peas.
- Pour into a saucepan, cover with water and bring to boil.
- Reduce heat, cover and cook for 20 minutes.
- Drain. Sauté onions, carrots and garlic in butter for 3 minutes.
- Add salt and pepper.
- Add chicken broth and split peas and continue cooking for 15 minutes.
- Add milk and reheat.
- Pour into blender or food processor and liquefy.
Yield: 8 to 10 servings.
Source: Le lait
