Stir until mixture is thick	Potage St. Germain

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Potage St. Germain

Source: Minneapolis Star, June 25, 1980

Yield: 6 to 8 servings

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Ingredients

• 1 ham bone

• 4 1/2 cups water

• 2 cups chicken stock or 1 can (13 oz) chicken broth

• 2 cups (1 lb) green split peas, rinsed

• 2/3 cup leeks or green onions, finely chopped

• 1/3 cup each carrots and celery, finely chopped

• 1/2 tsp sugar

• 1/8 tsp each pepper and dry marjoram, crumbled

• 2 1/2 cups milk

• 1 cup whipping cream

• 3/4 cup ham, cooked and finely chopped

• 1/2 cup chicken, cooked and finely chopped

• Salt

• Sour cream or dry sherry (optional)

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Preparation

In Dutch oven combine ham bone, water, chicken stock and peas. Bring to boil over medium heat. Reduce heat and simmer, stirring occasionally, 30 minutes. Add leeks, carrots, celery, sugar, marjoram and pepper. Continue to simmer gently, stirring occasionally, for 30 to 40 minutes or until peas are very soft and mixture is thick. Remove ham bone. Puree mixture in electric blender or food processor if desired; return to Dutch oven. Gradually stir in milk and cream. Stir in ham and chicken. Simmer, stirring occasionally, for 10 minutes. Taste; add salt to taste. Add a dollop of sour cream or a splash of sherry to each serving, if desired.