Originally made with fresh peas, this split pea soup is named after the Count of Saint Germain, the Minister of War in the 18th century. To make this flavoursome recipe, just fry the split peas in butter with some bacon and an onion, then boil them in a saucepan of water with a bouquet garni, before putting it all in a blender and adding a little crème fraiche. This delicious potage is served hot, with garlic croutons if you like.
Liven up your holidays!