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

2019-06-26
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Wednesday June 26, 2019
  • Comments : 2 Comments
  • Languages :  English  |   Français

   La version Française se trouve ICI
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) 








About this recipe

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

Split Pear Soup


 

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.

Split Pear Soup


 
Split Pear Soup
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 ???

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

To purchase online, see HERE

 


The recipe is on page 118

Split Pear Soup


 

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
Split Pear SoupSplit Pear SoupSplit Pear Soup


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... )


 

Ingredients

Split Pear Soup

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)

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)

½ pinch of Salt

6 ⅔ Cups Chicken Stock (1.5 Liters)

1 Cup Split Peas (225 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 ½ pinches of Salt

20 Cups Chicken Stock (4.5 Liters)

3 Cups Split Peas (675 grams)

 

You will need...

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 !
Split Pear SoupSplit Pear SoupSplit Pear SoupSplit Pear SoupSplit Pear Soup

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

Split Pear SoupSplit Pear SoupSplit Pear Soup

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

Split Pear SoupSplit Pear SoupSplit Pear SoupSplit Pear Soup

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
Split Pear SoupSplit Pear Soup

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
Split Pear SoupSplit Pear Soup

Split Pear Soup


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.

Split Pear Soup


 

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

Split Pear Soup


 

The result and the pix





Comments for This Recipe

2 Comments
  1. On Friday September 13, 2019
    Cedric wrote:
    Excellent recipe.
    Thank you for sharing.
  2. On Friday September 13, 2019
    François answered:

Post a Comment









Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

(Y)  

:clap:  

:love:  

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

Rating:
5 / 5
4 people rated

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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)