Potage saint Germain (made with split peas) | French culinary school classic

[@benjaminharris7091]

Thank you, chef, for taking the time to verbally highlight and show the mis en place! There is nothing that makes cooking more of a success and a joy than a proper setup!

[@Regina-T]

By far the best split pea soup I’ve yet had. I’ll me making this soup often now that the cold weather is here.

[@Mark-rd1it]

The best pea soup on KZbin.

[@fernandadp94]

I'm never taking an exam on soup with my physics courses, but I will remember the thing about the butter and the color forever

[@anafindlay4036]

That's so funny ☺️

[@prayerverse780]

I love your sense of humor. I never expected to laugh out loud while watching somebody cook.

[@thestudentcafe]

I like the tip about leaving out cream and substituting with butter in order to maintain the green color. Loved the video...

[@Papatonyj]

My father loved split pea soup, and so do I. My family is from Saint Germaine France, and I have been able to trace our roots back to the mid 1600'S.

[@Company-59]

Do you speak French?

[@Papatonyj]

@@Company-59 I did at one time. My father spike french fluently, my mother didn't. But then, my father passed away when I was young, and I forgot a great deal of it. However, I still do understand some french.

[@Joey-ct8bm]

It's Dutch soup by origin. Actually from the Roman empire, but made in what then became the Netherlands. The Dutch also made a variant called snert. The best soup in the world!

[@gryphon9507]

My mothers side is from Caan Normandy region 1600's too.

[@Azaghal1988]

@@Joey-ct8bm pretty much every country in europe has it's version of pea-soup. Snert is definitely great though ;)

[@achilles190]

Delicious.....That is what I love about French Cuisine and a good teacher. A few ingredients ... A few techniques...et Voila ......A meal greater than the sum of its parts..

[@lyubovhac5114]

I cook that soup today. It was just delicious. ❤

[@TheMrTomkennedy]

Super video! I applauded for A$2.00 👏

[@garetht1236]

Your channel is the reason why I have a dutch oven in my kitchen... and tarragon, butter, carrots, onions, and potatoes always in the fridge. Thank You

[@profchaos9001]

You shouldnt keep potatoes in the fridge though 🙂

[@maratustraxxx]

dutch oven?

[@boghiutza]

@@maratustraxxx a dutch oven is a clay pot with lid. Or cast iron pot with lid. Best thing for slow cooking. Google it, I am sure you know it, but you didn't know it's called like this.

[@windowzombie]

Same! I get so much use out of my dutch oven

[@lauradelaney5457]

@@maratustraxxx it’s also slang for when a person in the bed with you does a fart and traps you with the smell by pulling the duvet over you. Lol

[@MrOilpainter]

Thanks for your video. I watch them all the time. I was trained as a chef in French cuisine in the early 1980's in San Francisco. Your video completely reminded me of my boss/chef who was trained in Switzerland. However, 35 years later, I SOAK my peas overnight in SALTY water, then rinse and cook the next day. My peas are so soft, there's no use for a blender. (The last sentence needs to be said in a New York City accent.) *Salt makes things soften slower? Never heard that. Molasses, yes. Salt, no. Thanks again for your cooking. And Cuteness.

[@ZEPHYROTHUS]

*Bonjour, sérieux tu maitrise la cuisine française, tu es le best de la gastronomie, sérieux tu mérites les 3 étoiles au guide Michelin* merci pour tes vidéos, de la part d'un français gastronome aimant la bonne cuisine* ! 😍😍😍😍😍

[@littlefrog9553]

My grandmother was French, unfortunately I never learned her recipes before she passed. This makes me really happy, and I will try it this winter. My boyfriend really enjoys French cuisine now, it's like a new passion. Merci beaucoup pour partager votre recette avec nous. 😊

[@FrenchCookingAcademy]

thanks a lot Hope you try the recipe

[@tomriddolls5301]

He has a new kitchen in every video!

[@adymode]

This guys cooks on another level

[@rhondacrosswhite8048]

Oooh, this has been one of my favourite soups since I was a little girl. My family didn’t cook much but split pea soup with ham was available frozen even though most other soups could be purchased canned and condensed. Needless to say, I learned to cook very early as I learned to appreciate ‘real’ food rather than canned. I was lucky enough to attend the Cordon Bleu in Paris but I studied pastry.

[@RealSassieCassie1.0-to2cm]

Good for you! Blessings! 🎀🎄🎄🎀

[@axiomist4488]

Congratulations !

[@cefarther3945]

I made it and threw it all in the Crockpot. It was very creamy and had a little peas that were whole but tender and cooked. I enjoy the texture of the veges and some split peas. It was delicious.

[@FrenchCookingAcademy]

thanks

[@pontevedra660]

Merci Stefan chérie! All you cook is exquisite.

[@spacechimp3199]

Thank you very much Stéphane for sharing your knowledge and insights. I am a 19 year old man from Canada and I have recently gotten into cooking. I have been following Jamie Oliver then Gordon Ramsay’s recipes. Now I feel I am prepared to move onto traditional French cuisine. I appreciate your insight. Merci beaucoup et bonne soirée!

[@pierrerossouw6083]

A day without soup is like an ocean without waves. This is a classic and a firm favourite of mine; in fact, I have a little left in the fridge that I made 2 days ago! I serve it with a light drizzle of chili oil - it is so good you could serve it with an old flip-flop. I've even served this with roasted, shredded chicken. What a meal!

[@jossiani84]

Thank you for the added salt explanation and what to do to keep the color bright. I am trying your "Soupe de Pois Cassés" this week.

[@gadillies]

I didn't know that about St Germain, I thought he was just the evil dwarf in the AMAX casual games! I'm going to try la potage, I also love peas - fresh or dried!

[@FrenchCookingAcademy]

A classic soup you learn in early on in French culinary school

[@AlysiasArtStudio]

I will be taking the online course! I already have most kitchen tools and appliance items, ordering books too! Can’t wait to start after the Holiday madness:) Northern Minnesota winters are beyond crazy and I spend most of it in the kitchen. So excited to share what I’ll make with family and friends 😊 Thank you for these in-depth videos

[@audiosnobs]

A British classic

[@flexiblebirdchannel]

I didn't know, but make this soup for years. Onions roasted dark brown, no sieve because I like the little pieces especially of the pork belly inside, and a lot of pepper !

[@spankymcduff9683]

2 thumbs up....will be making with my smoked pork shoulder bacon and home grown garlic ....might even make some ciabatta bread and use ends for croutons...am retired and your videos have taken my cooking hobby to a new level....thanks

[@docmalthus]

Thank you for your suggestions for my split pea soup. For mine I use a smoked pork shank and top it off at the end with one tablespoon of maple syrup (per six cups of soup).

[@alanvonau278]

Salut Stéphane, c'est un bon potage pour les mois d'automne et d'hiver 👍. Je pense aussi préparer un croque-monsieur pour l'accompagner. 🇺🇸

[@daphnepearce9411]

I absolutely love split pea and ham soup and usually make it once a month. I like to serve it with cheddar cheese and garlic biscuits.

[@viewfromtheroad2656]

Looks amazing chef.

[@Lawman212]

I'm a huge fan of pea soup, but I wasn't aware of the numerous refinements required. Thanks so much for showing us how to improve a deceptively simple soup. If you ever have the time, would you consider a video about the dish Lentils with Four Porks? A friend of mine from Nice is a huge fan, and was very disappointed by the difficulty in finding the proper pork. Maybe it's not a classic dish, but he was talking about how it needed a fresh pork, a smoked pork, a salted pork and one other I forget. Pork was essentially a spice for the lentils. Very interesting.

[@plamenageorgieva4727]

You are very kind and the way you explain the methods is just perfect. I will try this soup, it looks very delicious 😋🥣💚

[@pontevedra660]

A true chef who understands food! No need for meat for vegetarians.....

[@Sky_moondance]

I just made this soup tonight but with yellow split peas and smoked Turkey and it was delicious! I followed each step but I added a bit more water before I blended it with a high power vitamix. You have to let it blend a long time to get it refined enough. The comments regarding the sieve, you have to really stir stir stir until you can't anymore and then you'll see the thicker part of the soup come trough. Don't skip this step! I was going to then tasted the bit that went through the sieve and the taste and texture was fantastic. Some will be left in the sieve but that's the point, it's the parts he spoke of that you don't want in the soup at the end. Patients and persistence is key to French cooking. I skipped the salt because the Turkey was already salty. Thank you! I'm learning more and more from your channel and a better cook for it 😊.

[@KimberlyGreen]

Thank you for the quick history item as well..

[@FrenchCookingAcademy]

thanks Kimberly it's always good to have some context :o)

[@bannanachops]

This looks very tasty. Perfect for the weather being a little bit colder now.

[@ignoblesurfer6281]

This was FANTASTIC. In the end I didn't even sieve it - I tried to, but it was capturing waaaay too much and only a thin liquid was getting through. (Maybe my sieve is too fine and I need one with slightly bigger holes.) But even with the slightly rustic texture this was a wonderful soup, better than any pea soup I've ever made by far.

[@EbeZalcman]

This soup is now one of my favorites!

[@FrenchCookingAcademy]

👍👨🏻‍🍳

[@EbeZalcman]

@@FrenchCookingAcademy thank you, but could you please answer my question? 🙌

[@Mibular]

We grew up on pea soup, best comfort food ever. Family origin of Alsace-Lorraine. Mmmmmm!

[@maddierosemusic]

I love your channel! And your new kitchen looks very nice! Every recipe of yours I've made rocks! Keep it up!

[@FrenchCookingAcademy]

👍👨🏻‍🍳

[@andrewgraham3658]

Great soup. Think I will make it this weekend. I heard different about salting beans- Salt works to break apart the calcium and magnesium ions in the outer skin - the ions responsible for tough skins. This makes the skin softer and more permeable, allowing water to penetrate more easily into the bean itself. This in turn speeds up cooking times and helps cook the beans evenly.

[@debradowling800]

Haven't made this in ages. Thank's for reminding me how good it is.

[@jamescundari1337]

Hey Chef, another great video! Do you have a video of how to put together a mise en place from start to finish? That seems to be a very important part of French cooking but doesn’t get enough attention.

[@frugalwitch]

I’m from Alabama, have never had split peas in my life. Today a neighbor gave me 12 pounds of dried split peas! I gave 8 pounds to other friends. Glad I found this video!

[@jeraldbaxter3532]

Thank you!😊

[@MOOSEDOWNUNDER]

This is also a very popular and classic dish in Finland. I was in Nice two years back and the soup was served with croutons and a sand coloured mustard. I did not ask why but it was great. The soup was cream of mushroom.

[@tomminou]

Salut Stéphane j'essaie la recette pour ce soir. Merci pour le partage de ton savoir! C'est toujours agréable de redécouvrir notre belle cuisine française =)

[@kaymack5304]

Oh THIS is getting added to next week’s menu.

[@JeffBannow]

Typed the recipe up for myself and thought I would share. 350 grams green split peas (poix casse) 2 - 4 Tbl butter 50 to 100 grams pork belly, smoked or unsmoked, diced 2 large tablespoons carrots, cut in small cubes 2 large tablespoons finely sliced leeks, only the green part 2 tablespoon onions, cut in small cubes 1 liter water or clear chicken stock Bouquet garni 1 garlic clove, whole and smashed 1 stock cube (optional) 12 grams of salt To garnish: 4 tablespoons pan fried croutons 1 tablespoon parsley or chervil 1 grind of pepper to serve (optional) Note: If you are using salty stock cubes do not add salt. same if you are using a salty smoked bacon. if you are using any of the above only add salt once the soup is finished to correct the seasoning. 1. Place the split peas into a pan with cold water and turn to high. Once it comes to a boil, strain and rinse them off in cold water, discarding the water. 2. In the now empty pot, put in 1 - 2 Tbl of butter and melt on medium to medium low. 3. Add in the pork and render down a bit for 2-3 minutes. 4. Add in the onion, carrot and leek and stir. Cook for 2-3 minutes. You want to soften the vegetables, but not brown them. 5. Add in the peas and the water and bring to a boil. 6. Skim off the foam from the top of the soup and discard it. 7. Add in the garlic clove, the pork bone if you have one, and the bouquet garni. 8. Simmer for 30 minutes then add in the salt. 9. Simmer for another 15 minutes. 10. Remove the bouquet garni and the pork bone if added. 11. Blend everything with a stick blender until smooth. If you want it smoother, pour through a sieve to remove any large bits. 12. Add in another 1 - 2 Tbl of butter and stir until melted. 13. Serve hot with optional garnishes.

[@sarahblakk6771]

Thank you

[@ericcutler5463]

What a lovely recipe!

[@eileenpreston8054]

fantastic job!

[@camembertdalembert6323]

je la connaissais pas celle là. Ce sera un plaisir de l'essayer quand j'aurai fini ma tartiflette. Merci.

[@FrenchCookingAcademy]

👍

[@nawalaziz1740]

Just in time! It’s soup season and this is an easy tasty recipe. Thank you.

[@FrenchCookingAcademy]

Hope you enjoy it thanks

[@china-trip]

Wow... !!! My best friend, It's always great. We liked and enjoyed to the end.

[@MrVipulLal]

Your presentation is awesome. I tried your mushroom soup and it came out perfectly.

[@mokshaji5406]

Beautiful, I learned a lot! All the best from Portugal 🙏🌸🌹

[@sofienferfache8033]

Cela fait plaisir d'entendre de l'anglais facilement compréhensible :D Merci pour le rappel de ce grand classique. (Je ne me lasse pas d'écouter :DD)

[@lauraellen189]

This soup is perfect on a cold winter day! I have never blended mine smooth but the texture looks very smooth and creamy.

[@jann8005]

Wow, this is art.

[@redleader]

So good to see you cooking again! And such a beautiful bright kitchen. But maybe whatever to keep them really tight and quick as you did before would you have just a small space. Excellent job thank you so much I cannot wait to make my green soup ....potage vert!!

[@FrenchCookingAcademy]

thanks 😀

[@amythompson7700]

I have never thought to Blanch the peas, but I’m going to try it and see if it makes any difference.

[@curthawkinsvoiceover]

Looks delicious! Not seen split pea soup like this before. Sounds great.

[@FrenchCookingAcademy]

simple but efficient 🙂

[@amokov]

Watching all commercials with love! Love your work, Stefan. Support from Belarus! Best wishes and millions of views per day!

[@edkokosko1759]

Keep them coming! Just a polish guy cooking French. Love your channel ❤

[@hanskoller7985]

C'est simple mais bon.

[@chrishewitt4220]

Love my pea and ham! So making this

[@AliceBenigno-mua]

Fantastic!

[@DH-.]

I've made your recipe and it's amazing but the second time I made it I added spicy flavor by introducing a green Serrano chilies one is enough depending on the pepper itself.. it blends in well

[@mindrules1566]

Love your videos ♥️

[@FordyHunt]

I just finished watching your last video, brilliant timing :)

[@edwardkornuszko4083]

Thank you

[@tombudzinski950]

Alright, I’ll make pea soup with GREEN peas. I usually use yellow peas and a ham bone, but someone did my shopping for me and purchased green instead of yellow. So I will do it your way! I have made your potage crècy several times and it was wonderful.

[@Siamesemama1]

This is a great bowl of soup! Made it tonight & it's "a keeper"😺 Merci Beaucoup, Stephan. 🥣👍

[@StrikerEureka85]

love the new set

[@fauxtaux]

Looks great Stephane! It’s an untraditional Thanksgiving here in California, today. I made a very similar soup using white beans and a ham hock. It was served in a far more rustic style, but was delicious. I served it with some very crispy roasted yellow potatoes and we had bourbon bread pudding for dessert. I’m finding it difficult to reach for the remote after all of that. Thank god for elastic waist pants!

[@rossignol4170]

Je le fais ce soir. Merci

[@greg6107]

I love your video's I am definitely going make this recipe!

[@greg6107]

By the way your kitchen is beautiful.

[@evelynbaron2004]

I LOVE this channel!!! Why e.g. do people destroy vegetables in the oven making ratatouille??? Not here! I messed around with potage saint Germain using frozen green peas at the end because I ate it like that in Lyon and don't think I am breaking any rules. I live in Canada and in Quebec City you can go to a gargotte and eat asparagus on a a baguette for breakfast with something approximating Hollondaise sp stuck in Toronto lockdown getting stricter by the minute. I try to be vegan but frankly I am a realist and there is also a way around things without resorting to mock meat etc.; great fan of Ottolonghi I know millions of ingredients but I like his ideas and frankly, once you have built up a well stocked pantry anything is possible. Many thanks my friend!!!!

[@stevenhaldane5910]

Couldn't find green split peas unfortunately so tried making it with yellow split peas and it was delicious, Thanks for the video

[@MextizaCalifa]

Unblended is soo much satisfying because i need some bite. Ofcourse this 1 is different type but good good

[@fullmoonsociety7463]

I love this soup, it's one of my favorites

[@dwaynewladyka577]

This reminds me of the French Canadian split pea soup. It looks really good. Cheers, Stephan!

[@mrdanforth3744]

The Canadian version is practically the same except it uses yellow split peas and is traditionally made with salt pork and lard rather than butter..

[@pontevedra660]

Chef, please add, for the vegans, that there is no need for the meat, yes? I could watch you for hours, and I do at times. Merci

[@joelweber3462]

Bravo, ca a l'air tres bon! J'ai comme le souvenir d'un gout ou odeur fumer dans cette soup - ajount'on parfois des lardons fumer?

[@mephren]

Les lardons sont de la poitrine fumée, le résultat sera le même 😀 Lardons are made with pork belly, just like in the recipe 😊

[@insanicnino]

Nice.. bravo

[@shk7990]

Wwwwwwwwow,you're doing very well man!

[@jellygood8552]

When did you add the bone? Thank you for the video :). I have lots of legumes this is very useful to me.

[@FrenchCookingAcademy]

Hi there I added it when I added the bouquet garni and garlic

[@jellygood8552]

@@FrenchCookingAcademy merci beaucoup! Sorry if I missed that!

[@BaronGaigern1930]

I know a variant of this soupe by Paul Bocuse, he added a few leafes of green salad to the peas to intensify the green colour and to give the Potage Saint Germain a fresher taste.

[@selfintuition2]

That adding salt makes the legumes or pulses hard is a myth that was debunked by the folks over in Serious Eats. There's a great article there called 'Should I Salt My Bean-Cooking Water?' that tests out myth extensively, and the short answer is: YES, you should add salt when cooking legumes and pulses as it actually helps them retain their shape. Perhaps in this particular recipe it doesn't matter because everything gets blended at the end. Nice soup btw, I find that you can eat it throughout the year as it's very nutritious and light on the stomach. :)

[@TheLeftTenant]

Haha too many serious eats acolytes on here! I actually was thinking the same thing. Kenji calls for salting red beans during the 12 hr soak in his red beans and rice recipe. I think it's good advice, tho quality and age/dryness of the beans has the greatest effect on your end result.

[@debradowling800]

Jaques Pepin salts his beans. Nuff said.

[@robinrubendunst869]

Lovely! Please tell how long this will last in the fridge/freezer as i’m cooking for two, and will have left overs.

[@louverousse9023]

you can stick it in the freezer and reheat it on a day you don't feel like cooking . Just remember that it will taste more salty after being frozen, so you might wish to not put as much salt as he did .

[@bradleygroce8975]

looks beautiful. I add ham and sausage. needs french bread too.

[@daniellanctot6548]

11:33 - So, how did they blend the Potage back then? (Not many stick blenders in 17th century France!)

[@spwicks1980]

i guess the solids could be pulverised and then passed through a tami? Would be a right pain and definitely a job for the apprentices.

[@MrAranton]

They probably used something like this: en.wikipedia.org/wiki/Food_mill

[@debradowling800]

I still use a food mill, have had it for years.

[@miavos3610]

Awesome! 😋😋😋😋🤩🏆

[@dnmurphy48]

Some form of this exists in most European cultures I think. It's English equivalent will be pea and Ham soup. Very nice. A variation I like to make is to replace peas with lentils and belly pork with smoky bacon lardons / pancetta. Some pot barley to thicken, some crusty bread on the side and mmmmm - comfort food at its best. I don't blend though, I prefer it lumpy. Sometimes I will take out half the vegetables and rough mash them to thicken the soup, which is a nice compromise for my tastes.

[@Sathkur]

In the Netherlands there is also a popular variant, called 'snert'. Its main difference is probably the use of celeriac and smoked sausage.

[@littlefrog9553]

The origins are probably Ancient Greece or Rome, because they grew these legumes. Delicious, nutritious, cheap and timeless. 💗

[@littlefrog9553]

@@Sathkur And the Dutch use a type of bacon they call Katenspek. I've seen it served with rye bread.

[@Mark-zu6oz]

I prefer chunky as well. I add more carrot and a few cut up potatoes. Also, I find when reheated the soup has lost most of whatever lumpy texture is left with the exception of the meat. I use ham or smoked shoulder diced.

[@EbeZalcman]

If I make a soup with green lentils, should I blanch them as you did with the split peas?

[@breadburn5196]

Looks delicious

[@GBERTS]

very nice!

[@yohtan]

A bit of this on the side with some grilled cheese would be great. Btw like I got several pounds of yellow split peas; can I do use this same exact technique to make a yellow pea soup?

[@daviddyckman]

When I make traditional split pea soup- I find the green and yellow to be the same other than the color

[@emilianog872]

Hi Stephane, i notice on the picture of the video that you added olive oil, and perhaps even black pepper. is that correct ? Would you recommend doing that ?

[@paukvb]

Looks lovely, seemed strange to blend the meat but definably worth a shot!

[@mariyanzarev6423]

I agree, leaving that separate, crispying it up and adding alongside the croutons would be my way to go

[@mrnoiz23]

I also find chervil almost never available in our markets. I need to plant my own next year.