Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
2019-06-26



- This Recipe
- Chef: Thomas Keller
- Cuisine: French Cuisine
- Course: First Course, Soup
- Difficulty: Intermediate
- Category: Course
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday June 26, 2019
- Comments : 2 Comments
-
Languages :
English |
Français
- Ingredients
- Chicken stock, Carrots, Ham hock, Onions, Leeks, Split peas,
- Book
- Ad Hoc At Home
- Staples
- Louis Xiv
- Print This Recipe
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Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Don't forget to share your photos once you tried this recipe! HERE |

About this recipeThis is a classic French split peas soup, with a very tasty and powerful taste ! |
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![]() | 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 ??? |
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
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
Modifications to the original recipeI modified only a few things...
|
Ingredients
![]() | For 12 cups2 lbs Ham Hock (907 grams)3 tablespoons of Canola Oil2 Cups Carrots (276 grams)2 Cups Onions (320 grams)2 Cups Leeks (260 grams)1 pinch of Salt13 ½ Cups Chicken Stock (3 Liters). For the recipe, see HERE2 Cups Split Peas (450 grams) |
For 6 cups2 lbs Ham Hock (907 grams)1 ½ tablespoons of Canola Oil1 Cup Carrots (138 grams)1 Cup Onions (160 grams)1 Cup Leeks (130 grams)1 pinch of Salt6 ⅔ Cups Chicken Stock (1.5 Liters). For the recipe, see HERE1 Cup Split Peas (225 grams) |
For 9] cups2 lbs Ham Hock (907 grams)2.2 tablespoons of Canola Oil1 ½ Cup Carrots (207 grams)1 ½ Cup Onions (240 grams)1 ½ Cup Leeks (195 grams)1 pinch of Salt9 ¾ Cups Chicken Stock (2.2 Liters). For the recipe, see HERE1 ½ Cup Split Peas (337.5 grams) |
For 18 cups2 lbs Ham Hock (907 grams)4.5 tablespoons of Canola Oil3 Cups Carrots (414 grams)3 Cups Onions (480 grams)3 Cups Leeks (390 grams)1 pinch of Salt20 Cups Chicken Stock (4.5 Liters). For the recipe, see HERE3 Cups Split Peas (675 grams) |
You will need...
Steps
1. Peel and cut the
2.
Heat the
3.
Add and cook the
4. Cover with a parchment paper lid
5. Reduce the heat so that everything simmers gently for
6. While it's cooking, verify the vegetables : they should be tender, but not brown !
Carrots
(2 Cups or 276 g), theOnions
(2 Cups or 320 g) and theLeeks
(2 Cups or 260 g) (only the white part)2.

Canola Oil
(3 tablespoons) in a 10-quart stockpot3.

Carrots
, theOnions
and theLeeks
with theSalt
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 !
Last boil... |
9. Pour in the
10. Add in the
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
Split Peas
(2 Cups or 450 g) and theChicken Stock
(13 ½ Cups or 3 Liters)10. Add in the
Ham Hock
(2 lbs or 907 g)11.

12.

1 hour
Post Cuisson |
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
17. I transfer the meat back into the soup
ResultSooooo tasty !To serve, I sprinkle Paprika and add aMint Leaf . Keller suggest to add somecrème fraiche (or sour cream) on each individual bowls, which I don't do. |
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The result and the pix
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Comments for This Recipe
2 Comments
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Cooking with the same Chef ?
All recipes of Thomas Keller |
Cooking with the same ingredients ?
What else to cook with Chicken stock |
What else to cook with Carrots |
What else to cook with Onions |
What else to cook with Leeks |
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Thank you for sharing.