Potage St. Germaine
Hi--That soup was called Potage St. Germaine, and here's the recipe, courtesy of somebody else online (sounds like a complicated recipe, but go for it):
•1 (1 pound) ham bone
•4 1/2 cups water
•1 (13 ounce) can chicken broth
•2 cups split peas
•2/3 cup finely chopped leeks or green onions
•1/3 cup finely chopped carrots
•1/3 cup finely chopped celery
•1 teaspoon granulated sugar
•1/2 tsp garlic powder
•1 tsp salt
•1/4 tsp thyme
•1/2 tsp pepper
•2 1/2 cups milk
•1 cup whipping cream
•1 cup chopped ham, cooked
•1/2 cup chopped chicken (cooked) (optional)
1.Place ham bone in large pot. Add water, chicken stock and peas and bring to boil over medium heat.
2.Reduce heat and simmer, stirring occasionally for 30 minutes
3.Saute the onions, carrots and celery just until limp. Add them to the soup pot along with all of the seasoning and continue to simmer until peas are very soft and mixture is thick – about 45 minutes. Remove ham bone. Gradually stir in the milk and cream. Add ham and chicken. Simmer, stirring occasionally, about 10 to 15 minutes. Serve with a dollop of sour cream and a splash of dry sherry, to taste.
Yes, Magic Pan. The mods split this off from a Los Angeles thread about the chain but did not otherwise identify it, not to mention that they *should* have moved the OP to the Chains board, or perhaps, since MPs are long gone, to General Topics.
I too remember the soup as quite green though I suppose there could have been artificial coloring if it was indeed canned. If it was not canned, but made from dried split peas, leek or scallion could have created the color.
As for the authenticity of this recipe as what was served at MP, I am suspicious. It's not properly written: "chopped ham, cooked)" is redundant. Ditto the chicken wording. I disagree with the OP in that I think it's not at all complicated.