It is a classics of the French cuisine that has its roots in the suburbs of Saint Germaint en Laye and the Count de Saint Germain. For centuries, Saint-Germain-en-Laye was a vast area covered with forests, vegetable gardens and a castle. Then, in the 17th century, they were massively populated by Parisians who wanted to escape the shackles of the big city. Arable land began to decline very much. Many nobles built large houses. This was also due to the disappearance of the great gardeners in the 18th century. The suburb thus became a very popular place for noble residences, but continues to be the site of a large market and a fair of fruits and vegetables, pigs and game – the first and largest Paris. This explains the basics of Saint Germain soup, peas and lard. The colonization of Algeria in 1830 and the cultivation of peas throughout the year in this country have brought peas during the whole year.
I saw the recipe for this interesting soup in the book “The Culinary Encyclopedia” by Trud Publishing House, which is an endless source of culinary information and recipes.
Try to make this soup and see how amazing its taste is, despite its limited number and simple ingredients. It is also very suitable for people who follow a low carbohydrate diet.
Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Cut the leeks and carrots into small cubes.
Put the lard and vegetables in a saucepan and allow to simmer over moderate heat. Stir occasionally.
Once the vegetables get tender, add the bay leaves and thyme. Stir well and simmer for about 1-2 minutes.
Add the hot water. Allow to simmer for about 10 minutes.
Add the peas along with the water in the can.
Add the salt.
Add the freshly ground black pepper. Stir.
Once all the vegetables get tender, add the butter in cubes.
The Saint-Germain soup is served with fried bread. So while the soup is cooked, you can prepare them. Dice a few slices of dry bread with a size of your desire and fry them in an pan with fat. Optionally, you can sprinkle with universal spices or some other spices such as oregano, thyme or other.
Serve the soup warm with the fried bread. It's very delicious!
Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Cut the leeks and carrots into small cubes.
Put the lard and vegetables in a saucepan and allow to simmer over moderate heat. Stir occasionally.
Once the vegetables get tender, add the bay leaves and thyme. Stir well and simmer for about 1-2 minutes.
Add the hot water. Allow to simmer for about 10 minutes.
Add the peas along with the water in the can.
Add the salt.
Add the freshly ground black pepper. Stir.
Once all the vegetables get tender, add the butter in cubes.
The Saint-Germain soup is served with fried bread. So while the soup is cooked, you can prepare them. Dice a few slices of dry bread with a size of your desire and fry them in an pan with fat. Optionally, you can sprinkle with universal spices or some other spices such as oregano, thyme or other.
Serve the soup warm with the fried bread. It's very delicious!
Enjoy! 🙂
