Puree St. Germain with Frankfurters
- 1 smoked ham bone
- 1 quart water
- 4 1/2 cups shelled peas
- 3 medium-sized carrots, sliced
- 2 medium-sized onions, chopped
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon sugar
- 1 quart milk
- 2 tablespoons butter
- 5 frankfurters, cooked and sliced
Place ham bone or 1/3 pounds ham, in the water; bring to the boiling point, then simmer for approximately an hour. Add vegetables and seasonings, bring to boiling point again and simmer half an hour. Remove ham bone, press vegetables through a sieve, add milk and butter to puree. Reheat, pour into soup plates, garnish each portion with sliced frankfurters. Serves 10.
Submitted by May 31, 2009
17 min
120 min
137 min