Potage de St. Germain, or St. Germain’s Soup
This is a recipe for a soup that many people claim belongs to the list of the top ten soups in the world.
It is said it is named after the count de St. Germain due to his respectable age, of which I have written about in a previous post.
This soup was his favorite – the content of sage helped him obtain his longevity.
There exist numerous recipes for this soup, some quite complicated, but this version is fairly easy to make. It only needs time, but as St. Germain claimed: It also gives you more time.
For 4 servings you will need:
- 900 g fresh (or frozen) peas
- 100 g bacon, in one piece
- 2 finely chopped carrots
- 1 big chopped white onion
- 1 tbsp. dried thyme
- A handful dried sage (a lot!)
- Chicken broth
- 250 ml whipping cream cream
- Sherry to taste
Put all the ingredients, except the chicken broth, the whipping cream and the sherry, in a big pot, and fill up with water to cover it all.
Let it reach cooking point, and turn the heat down to low.
Let it brew for at least 3 hours, until the whole mixture looks like mash. Refill water during this time. The peas and the dried herbs need a lot of liquid.
In the beginning the smell of the herbs can be quite overwhelming, but just wait, suddenly the heavy smell is gone. It is transformed into something seductive and indescribable.
At this point, discard the piece of bacon and process the soup through a blender until smooth.
Put the mixture back into the pot and add chicken broth. The soup should be somewhat thick. Whip the cream and stir it carefully in.
Taste with sherry, or serve sherry as a shot besides so everyone can put it in the soup according to taste.
If you have eaten this soup once, you will always remember.
It is extremely important that the soup is allowed to brew for at least three hours, if it doesn’t the herbs could overwhelm you.
But allowed the sufficient cooking time you will experience a taste that is of a higher order, and you might even live as long as St. Germain.