Saint-Germain Soup

 

For 8 servings

• 15ml butter
• 1 onion, minced
• 1 leek, minced
• 50 gr (2 slices) bacon (lardons)
• 250 ml dried green split peas
• 1.5 liters chicken broth
• 1 bay leaf
• 10 fresh mint leaves, chopped
• Salt and pepper
• 80ml 35% cream

1. In a large saucepan, heat the butter and sauté the onion, leek and bacon for 3 to 4 minutes; add green peas, chicken broth, bay leaf and mint.
2. Season and simmer for 40 minutes over low heat.
3. Pour in the cream and, using a hand mixer, reduce the mixture into a smooth soup; pass the soup through a sieve to make it smoother.
4. Serve with golden croutons.

BON APPÉTIT