the Potage saint Germain is a classic French soup using a pureed split green peas as a base and is cooked with pork belly carrot onion and leeks. simple ingredients that still manage to impress.🧑🍳 ENROLL IN MY ONLINE COOKING CLASSES:
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🧅🥕INGREDIENTS🥕🧅
350 grams green split peas
12 grams of salt ( too cook the soup)
2 large tablespoons carrots
2 large tablespoons leeks ( only the green part)
1 garlic clove
50 to 100 grams pork belly (smoked or unsmoked)
1 stock cube (optional)
1 liter water or clear chicken stock
4 tablespoons croutons (to decorate)
1 tablespoon parsley or chervil to decorate
1 grind pepper to serve ( optional)
Notes: if you are using salty stock cube do not add salt. same if you are using a salty smoked bacon
if using any of the above only add salt once the soup is finished to correct the seasonning.
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UTENSILS AND COOKWARE STARTER KIT:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
grams ng cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: