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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
- Chef : François
- Category: Recipe
- Posted on: Wednesday June 26, 2019
- Comments : 2 Comments
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Languages :
English | 
Français
- Ingredients
- Chicken stock, Carrots, Ham hock, Onions, Leeks, Split peas,
- Book
- Ad Hoc At Home
- Staples
- Louis Xiv
La version Française se trouve ICI |
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) |
PrintAbout this recipeThis is a classic French split peas soup, with a very tasty and powerful taste ! |
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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. |
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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 ??? |
The recipe is on page 118 |
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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...
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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)2 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)½ pinch of Salt6 ⅔ Cups Chicken Stock (1.5 Liters)1 Cup Split Peas (225 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 ½ pinches of Salt20 Cups Chicken Stock (4.5 Liters)3 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.
Heat the Canola Oil
(3 tablespoons) in a 10-quart stockpot3.
Add and cook the 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 !
7. Soak the
8.
Wait at least
Split Peas
(2 Cups or 450 g) in theChicken Stock
(13 ½ Cups or 3 Liters) : Keller mentions adding the peas in cold stock will help to cook them more evenly8.
Wait at least 20 minutes
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.
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
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
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
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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This soup is even better refrigerated, then reheated and served the next day ! |
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The result and the pix
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Cooking with the same Chef ?
All recipes of Thomas Keller |
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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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2 lbs Ham Hock (907 g)
3 tablespoons of Canola Oil
2 Cups Carrots (276 g)
2 Cups Onions (320 g)
2 Cups Leeks (260 g)
1 pinch of Salt
13 ½ Cups Chicken Stock (3 Liters)
2 Cups Split Peas (450 g)
Thank you for sharing.