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Cuisine d'Aubéry
The food blog of FX
First Course Soup

https://www.cuisinedaubery.com/recipe/split-pea-soup/

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

A recipe by Thomas Keller Wednesday June 26, 2019
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Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

FX (François-xavier)

About this recipe

This is a classic French split peas soup, with a very tasty and powerful taste !

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

The recipe produces a very velvety texture, with multiple savors that are so simple yet so delicate... I was not expecting such a delicious dish to be honest, but in the end, this is one for the books ! I intend to make this soup several times a year ! Everybody loved it, from capricious little kids, to snooty adults.

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

Thomas Keller takes a French classic and turns it into a top restaurant delicious meal... How many times do I need to say that I am his fan number one ???

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

Source of the recipe

A recipe I found in the book "Ad Hoc at Home".

To purchase online, see HERE

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)


The recipe is on page 118

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

Soups, Veloutés

A few definitions:

A Soup

● Soups, from Latin suppa, were originally a stock made of vegetables and meat, with big chunks in a flavored water. To make it more filling, ancients would add a piece of bread into it

A Mouliné

● is a soup that has been blended and strained

A Potage

● is a stock cooked with vegetables, served in a small bowl at the beginning of a meal

A Velouté

● is a soup, blended and strained, and thickened with corn starch or another thickener

A "Cream of"

● is a velouté with a heavy cream such as "crème fraîche"

A Consommé

● is a stock that has been reduced, and "cleared" (with the egg whites technique)

A Bisque

● is a velouté, made with fish and/or shellfish


Origin of the recipe

This soup has been eaten since antiquity. According to sources, vendors in the streets of Athens were selling hot pea soup, about 500 to 400 BC.

By contrast with the coarse, traditional peasant fare of pease pottage, Potage Saint-Germain, was an innovation sufficiently refined that it could be served to Louis Xiv of France, for whose court at the Château de Saint-Germain-en-Laye it was named, c. 1660–1680

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

Modifications to the original recipe

I modified only a few things...

● I add more Ham Hock (2 lbs or 907 g)

● I do not add green peas, for I wanted to taste rather the Split Peas

● Thomas Keller suggests to add crème fraiche (sour cream), something that French do (but not me, as I am on a diet... )

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

Print Recipe, with photos Print Recipe, no photos
Chef: Thomas Keller Skill: Intermediaire Level Cuisine: French Cuisine Courses: First Course, Soup,  Staples: Louis Xiv
Chicken stock Carrots Ham hock Onions Leeks Split peas
 4
Ingredients
  • For 12 cups

  •   2 lbs Ham Hock (907 grams)
  •   3 tablespoons of Canola Oil
  •   2 Cups Carrots (276 grams)
  •   2 Cups Onions (320 grams)
  •   2 Cups Leeks (260 grams)
  •   1 pinch of Salt
  •   13 ½ Cups Chicken Stock (3 Liters). For the recipe, see HERE
  •   2 Cups Split Peas (450 grams)


  • For 6 cups

  •   2 lbs Ham Hock (907 grams)
  •   1 ½ tablespoons of Canola Oil
  •   1 Cup Carrots (138 grams)
  •   1 Cup Onions (160 grams)
  •   1 Cup Leeks (130 grams)
  •   1 pinch of Salt
  •   6 ⅔ Cups Chicken Stock (1.5 Liters). For the recipe, see HERE
  •   1 Cup Split Peas (225 grams)


  • For 9] cups

  •   2 lbs Ham Hock (907 grams)
  •   2.2 tablespoons of Canola Oil
  •   1 ½ Cup Carrots (207 grams)
  •   1 ½ Cup Onions (240 grams)
  •   1 ½ Cup Leeks (195 grams)
  •   1 pinch of Salt
  •   9 ¾ Cups Chicken Stock (2.2 Liters). For the recipe, see HERE
  •   1 ½ Cup Split Peas (337.5 grams)


  • For 18 cups

  •   2 lbs Ham Hock (907 grams)
  •   4.5 tablespoons of Canola Oil
  •   3 Cups Carrots (414 grams)
  •   3 Cups Onions (480 grams)
  •   3 Cups Leeks (390 grams)
  •   1 pinch of Salt
  •   20 Cups Chicken Stock (4.5 Liters). For the recipe, see HERE
  •   3 Cups Split Peas (675 grams)

  • You will need...
    Cast Iron Dutch Oven Fontignac
    Staub Dutch Oven
    Parchment Paper Roll
    Polyglass Spatula
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    Steps

    1. Peel and cut the Carrots (2 Cups or 276 g), the Onions (2 Cups or 320 g) and the Leeks (2 Cups or 260 g) (only the white part)

    2.  Heat the Canola Oil (3 tablespoons) in a 10-quart stockpot

    3.  Add and cook the Carrots, the Onions and the Leeks with the Salt

    4. Cover with a parchment paper lid

    5. Reduce the heat so that everything simmers gently for 30 minutes

    6. While it's cooking, verify the vegetables : they should be tender, but not brown !

    Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

    Cast Iron Dutch Oven FontignacStaub Dutch Oven

    Parchment Paper Roll Polyglass Spatula

    7. Soak the Split Peas (2 Cups or 450 g) in the Chicken Stock (13 ½ Cups or 3 Liters) : Keller mentions adding the peas in cold stock will help to cook them more evenly

    8.  Wait at least 20 minutes

    Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

    Last boil...

    9. Pour in the Split Peas (2 Cups or 450 g) and the Chicken Stock (13 ½ Cups or 3 Liters)

    10. Add in the Ham Hock (2 lbs or 907 g)

    11.  Keller mentions that the ham hock should be smoked : I found one, despite my fears, at a local Von's market in South Pasadena. If you can't find it smoked, a ham hock will do it !

    12.  Reduce the heat so that everything simmers gently, for about 1 hour

    Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

    Post Cuisson

    13. Remove the soup from the heat, and reserve the ham hock

    14. When the meat is colder, discard the skin and fat

    15. Cut the meat in chunks. If the meat is not tender enough, it needs more cooking

    Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

    16. Purée the remaining liquid. Keller mentions a Vita-mix. I am using an immersion blender (sometimes called 'hand blender'). The soup will thicken

    17. I transfer the meat back into the soup

    Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

    Immersion Multi-Purpose Hand Blender Immersion Hand Blender Bamix

    Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
    Result

    Sooooo tasty !

    To serve, I sprinkle Paprika and add a Mint Leaf. Keller suggest to add some crème fraiche (or sour cream) on each individual bowls, which I don't do.

    This soup is even better refrigerated, then reheated and served the next day !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Chicken stock Carrots Ham hock Onions Leeks Split peas
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    2 comments

    Cedric Friday September 13, 2019

    Excellent recipe.
    Thank you for sharing.

    FX (François-xavier) Friday September 13, 2019

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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