SAINT-GERMAIN SOUP WITH CROUTONS

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SAINT-GERMAIN SOUP WITH CROUTONS

Saint-germain soup with croutons

Ingredients

Soup

350 g split peas
40 g green part of a leek
40 g carrot
40 g onion
1 clove of garlic
1 bouquet garni
40 g butter
40 g single cream
1L chicken stock (or water)
Salt and pepper mills

Garnish

1/4 bunch of chervil

80 g of small cubed croutons

Instructions

Preparation for the Saint-Germain soup:

Blanch the split peas: put them in a saucepan, cover them with cold water, bring to the boil, skim, cool and drain.

Chop the carrots and onions into small cubes.

Finely slice the green part of the leek.

Degerm and crush the garlic.

Sweat the carrots and onions, leeks and garlic in butter without browning.

Add the split peas.

Pour in the chicken stock and add the bouquet garni.

Bring to a boil, lower the heat and simmer while covered for around 45 minutes.

Only add salt and pepper 2/3 of the way through, otherwise the split peas will harden and won’t cook.

Garnish for the Saint-Germain soup:

Remove the bouquet garni.

Stir and strain if required.

Add the cream and bring to the boil.

Check the seasoning.

Serve with springs of chervil on top and croutons on the side.

Variation:

For the traditional version, sweat 50 g of bacon before adding the carrots and onions.

MORE ABOUT
PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :

• Culinary schools and professional

training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON

(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special

cooking Chef.

• Elected ‘Maître Cuisinier de France’ at the age of 29 and today

member of the executive board of this association.

• Finalist at the MOF 2004 (Meilleur Ouvrier de France)

• Active involvement in international culinary associations such as ‘Le

Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.

• Referent cooking Chef at the French culinary school ‘Collège Culinaire

de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

Saint-germain soup with croutons

350 g split peas

40 g green part of a leek

40 g carrot

40 g onion

1 clove of garlic

1 bouquet garni

40 g butter

40 g single cream

1L chicken stock (or water)

Salt and pepper mills

1/4 bunch of chervil

80 g of small cubed croutons

Instructions

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

MORE ABOUT
PHILIPPE LARUELLE