Split Pea Soup - Potage Saint Germain


1 pound (500 grams) Split Peas - soaked 

1 tsp oil - lard or rice bran oil 

2 stalks of celery, chopped 

2 1/2 pints (1.5 liters water) 

1 pound (500 grams) smoked ham hocks 

bouquet garni 

Sea salt and freshly ground Tellicherry pepper 

1 tablespoon dry mustard 

1/4 teaspoon Pimenton De La Vera - Sweet (sweet smoked paprika)


Split Pea Soup
Potage Saint-Germain
serves 4 to 6

I love pureed soups. Easy to make, uncomplicated, and when food is this simple, when the ingredients are the best, so is the soup! Freshly dried split peas are exceptional and make a soup like this worth savouring every spoonful. It's the blending of the starch and other ingredients that give this soup its wonderful body. Use a food mill, food processor or your stick blender, to achieve different consistencies.


1. Soak the split peas overnight, or during the day whilst you are working, about 6 to 8 hours

2. Add oil to a large heavy pot and heat. Add the celery and Sauté over medium heat until lightly browned.

3. Add the water, split peas, ham hocks, bouquet garni, salt and pepper. Bring to a boil, then cover and simmer until the ham hocks and split peas are tender. Keep covered with water.

4. Remove the ham hocks and cut the meat off the bone and reserve for serving. Remove the bouquet garni.

5. Puree the soup through your machine of choice.

6. Just before serving add mustard, Piment D'Espelette and reserved ham.

7. Top / decorate with a drizzle of cream or vinegar or oil.

Category: Soup, Lunch
Keywords: Recipe, Split Pea Soup, Potage Saint Germain