Almost Magic Pan Potage St. Germaine
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1 1-lb meaty ham bone
4 1/2 c. water
2 c. chicken broth
1 lb dried split peas, rinsed and soaked
according to package directions
2/3 c. onion, finely chopped
1/3 c. carrots, finely chopped
1/3 c. celery, finely chopped
1/2 tsp. sugar
Freshly ground pepper
2 1/2 c. milk
1 c. whipping cream
3/4 c. finely chopped ham (from bone)
Dry sherry (optional)
Place the ham bone in a large pot (8-12 quarts).
Add the water, chicken broth and peas.
Bring to a boil, and reduce the heat and simmer,
stirring occasionally, for 30 minutes.
Add the vegetables and seasoning and
continue to simmer gently for 30-45 minutes
or until the peas are very soft and the mixture is thick.
Remove the ham bone.
Gradually stir in milk and cream.
Add the chopped ham (cut from bone) and
simmer, stirring occasionally, for 10 minutes.
Adjust seasoning as necessary.
Dry sherry can be added at the as desired.
6 servings.
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