Split Pea Bacon Soup (Potage Saint-Germain)
Known as “Potage Saint-Germain”, this Split Pea Bacon Soup is a staple French recipe that combines earthy green split peas with vegetables, pureed until smooth, and topped with crispy bacon for good smoky flavor. This is an easy and affordable soup to make. It’s thick, creamy and very satisfying. Another classic recipe for your French repertoire – it will surely be a family favorite. The origin of Potage Saint-Germain The story goes that the recipe of “Potage Saint-Germain” was born in Saint-Germain-en-Laye, a small town in the western suburbs of…
- Prep time
- 20 min
- Cook time
- 1 hr 13 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound (450g) dried green split peas
- 200g bacon (4 stripes/4 ounces), cut into ¼-inch-thick slices
- 1 large onion, peeled and roughly chopped
- 2 garlic cloves, peeled and roughly diced
- 1 large carrot, peeled and roughly chopped
- 1 celery stalk, roughly chopped
- 2 bay leaves
- 3-4 sprigs dried thyme
- 1.5 liter (6 cups) chicken stock
- Crème fraiche, for serving
Instructions
- 1
Step 1 – Prepare the split peas. One hour before, place the split peas in a large bowl and cover with cold water. Stir, so the split peas don’t get stuck together. Let soak for one hour; the water will become hazy. Some pea skins may rise to the surface of the water. Discard of the skins. Drain the peas and cover again with water – the water will look much clearer. Stir, discard of any skins at the surface, drain and rinse under cold water. Set aside.
- 2
Step 2 – Line up a small plate with paper towel. In large heavy bottom pot, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined up with paper towel. Keep about 1 tablespoon (15ml) of rendered bacon fat in the pot, and discard of the rest or keep for another use.
- 3
Step 3 –Add the onion and garlic to the pot, with the 1 tablespoon (15ml) of bacon fat. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the chopped carrot and celery. Stir, cover, and cook for about 5 minutes until softened.
- 4
Step 4 – Add the split peas, bay leaves, thyme and chicken stock. Bring to a boil, then lower the temperature to medium-low, cover and simmer for 1 hour.
- 5
Step 5 – When the split peas are cooked through and soft, discard of the thyme and bay leaves. Puree the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender.
- 6
Step 6 – Season with salt and black pepper, to taste. For serving, pour the soup into bowls, and top with a dollop of crème fraiche or heavy cream, and sprinkle with cooked bacon. You can re-heat the bacon quickly just before serving in a pan, over medium heat for 1 minute.
- 7
Optional: Garnish with fresh herbs or micro-greens (as pictured).