Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)2019-06-26
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- Louis Xiv
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 ???
Origin of the recipe
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...
For 12 cups
2 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 cups
2 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)1 Cup Split Peas (225 grams)
For 9] cups
2 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)1 ½ Cup Split Peas (337.5 grams)
For 18 cups
2 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)3 Cups Split Peas (675 grams)
You will need...
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
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 !
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
17. I transfer the meat back into the soup
ResultSooooo tasty !
To serve, I sprinkle
Paprikaand add a
Mint Leaf. Keller suggest to add some
crème fraiche(or sour cream) on each individual bowls, which I don't do.
The result and the pix
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