Saint Germain Pottage
Potage Saint Germain
IngredientsFor 8 persons.
• 700g split peas • 40g butter • 100g pork chest • 80g leak greens • 80g carrots • 80g onions • One bouquet garni • 2 garlic cloves • 2l veal bouillon • 60g double cream • 8 slices of sándwich loaf • A little bit of salt and pepper • Chervil leafs |
Directions
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Did you know?
The Saint Germain pottage belongs with the classical French cuisine, the history of which dates back to the 18th century. Louis 14th was so passionate about green peas that he sometimes ate himself to indigestion. He encouraged their growing, which prospered in Versailles, Clamart and in Saint-Germain (Yvelines) as well.
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It's healthy (or not) because...
- The split peas are pulses. They contains iron, which is necessary for the red corpuscles.
- Carotts, onions and leaks bring vitamines. They avoid cells oxidation and make easier the iron absorption. - The lipid contribution is done with the surplus of butter, the doublé cream and the porc chest. - The veal bouillon brings a surplus of carbohydrate. - The Chervil leafs had digestive and diuretic properties. |
Hints
- Replace butter with margarine in order to decrease lipid contribution. And replace the double cream with 0% cottage cheese.
- The veal bouillon can be replaced by a bouillon with spices (garlic, thyme, onion, parsley, etc.) The flavor will be better and the carbohydrate contribution will be lower.
- Blanch the pieces of chopped bacon in order to take off the impurities and the fat surplus.
- The sandwich loaf can be replaced wholemeal bread, which contain more fibre and makes easier the intestinal transit.
- The veal bouillon can be replaced by a bouillon with spices (garlic, thyme, onion, parsley, etc.) The flavor will be better and the carbohydrate contribution will be lower.
- Blanch the pieces of chopped bacon in order to take off the impurities and the fat surplus.
- The sandwich loaf can be replaced wholemeal bread, which contain more fibre and makes easier the intestinal transit.