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Potage Picard aux Pois
Pea Soup
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
‘Potage picard’ is equally good made with dried or fresh peas, though the taste is quite different. With fresh peas the soup is also known as ‘potage St Germain’, after a town near Paris where peas were grown once upon a time. Now it is a fashionable suburb.
Ingredients
Method
If using split peas soak them for 1 hour in cold water to cover; then drain. Blanch* the bacon. Put split, fresh or frozen peas in another pot with the water. Add the bacon and thyme. Bring to a boil, cover and simmer for 20 minutes for frozen peas, 30 minutes for fresh peas, or 1½ hours for split peas, or until very tender.
Dice the bacon and set aside. Discard the sprig of thyme; then