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Magic Pan Restaurant Potage
St. Germain (Pea Soup)




  1. Place ham bone in large pot. Add water, chicken stock and peas and bring to boil over medium heat. Reduce heat and simmer, stirring occasionally for 30 minutes.
  2. Sauté the onions, carrots and celery just until limp. Add them to the soup pot along with all the seasonings and continue to simmer until peas are very soft and mixture is thick - about 45 minutes.
  3. Remove ham bone.
  4. Gradually stir in the milk and cream.
  5. Add ham and chicken. Simmer, stirring occasionally, about 10 to 15 minutes.

Posted by Gayle at Recipe Goldmine 2/5/2002 12:06 pm.


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