Name: Chilled Potage Saint-Germain
Yield: About 6 servings
Cuisine: United States
Ingredients: 2 tablespoons butter; Tabasco (optional); 1 cup finely chopped onions; ½ cup very dry sherry; 1 cup light or heavy cream; 2 cups diced uncooked potatoes; 2 cups Chicken Stock; 1½ cups shelled fresh peas or 1 package (10 ounces) frozen peas

Preparation info

About
6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 cup finely chopped onions
2 tablespoons butter
2 cups</

Method

Cook the onions in the butter in a small kettle. Add the potatoes and stock and simmer for about fifteen minutes, until potatoes are barely tender.
If fresh peas are used, cook them in a little boiling salted water until nearly tender. Add them to the potatoes so they will finish cooking with the potatoes. If frozen peas are used, add them to the potat

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Chilled Potage Saint-Germain

Ingredients

Method

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