Magic Pan Potage St Germain Recipe

Preparation In Dutch oven combine ham bone, water, chicken stock and peas. Bring to boil over medium heat. Reduce heat and simmer, stirring occasionally, 30 minutes. Add leeks, carrots, celery, sugar, marjoram and pepper. Continue to simmer gently, stirring occasionally, for 30 to 40 minutes or until peas are very soft and mixture is thick. Magic Pan Restaurant Potage St. Germain (Pea Soup) Ingredients 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 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon thyme

Saturday, April 25, 2015 THE MAGIC PAN POTAGE ST GERMAIN Ok it's time for this soup. When I worked at the Magic Pan this soup was somewhat of a revelation. It's so good that it was one of those things on the Pan's menu that people came into have specifically. It was in essence a "hook" dish. Step 1 In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350°F. oven, stirring occasionally, for 10 minutes,.

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MAGIC PAN RESTAURANT POTAGE ST GERMAIN (Pea Soup) (from Phaedrus) This pea soup recipe is from the Magic Pan Restaurant. 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.

Mix and heat Bar Manual(7/82) Pg. 31 BLOODY MARY MIX In a gallon jug mix: Salt 1 tsp Celery salt 1 tsp Black pepper, course ground 1 tsp Garlic salt ½ tsp Worcestershire sauce 3 oz Sweet & Sour Mix 6 oz Fill to top with tomato juice* Marinate 24 hours before serving

This recipe serves . Ingredients. 1 1lb ham bones ; 4 1/2 cups water Water, municipal; 2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial; 2 cups spilit peas, rinsed ; 2/3 cup leek or green onions, chopped ; 1/3 cup carrot, finely chopped Carrots, raw; 1/3 cup celery, finely chopped Celery, raw

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1/2 tsp pepper. 2 1/2 cups milk. 1 cup whipping cream. 1 cup chopped ham, cooked. Instructions. Place ham bone in large pot. Add water, chicken stock and peas and bring to boil over medium heat. Reduce heat and simmer, stirring occasionally for 30 minutes. Saute the onions, carrots and celery just until limp.

The Magic Pan Restaurant's Potage St Germain 1 (1 lb) ham bone 4 1/2 C water 1 (13 oz) can chicken broth 2 C split peas 2/3 C finely chopped leeks or green onions 1/3 C finely chopped carrots 1/3 C finely chopped celery 1 tsp granulated sugar 1/2 tsp garlic powder 1 tsp salt 1/4 tsp dried thypme bay leaf 1/2 tsp pepper 2 1/2 C milk

Instructions *Omit if using ham bone: Over medium high heat in a large stock pot or ceramic dutch oven melt 1 tablespoon butter, evenly brown oxtails on all sides, remove from pan; set aside.

This is a recipe from an old chain restaurant called Magic Pan. This soup is a fantastic version of split pea. Just made some with slight modification in that I used 3 ham hocks instead of the ham bone that were cooked with the peas, pulled and the meat shredded into small pieces then tossed.

Magic Pan Restaurant Potage St Germain (Pea Soup) This pea soup recipe is from the Magic Pan Restaurant. 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 teaspoon garlic.

Step 2. In a large heavy skillet sauté salt pork in 1 tablespoon butter over moderately high heat, stirring occasionally, until golden. Add onion and sautéF, stirring occasionally, until.

Orange almond salad. Alpine cheese sizzle with mustard cream sauce. Ham palascintas with mustard cream sauce. Monte Cristo. Chicken crepe elegante. Chicken divan crepes. Coquilles St. Jacques crepes. Seafood crepes. Ham crepes with mustard sauce.

Jun 12, 2014 - MAGIC PAN'S POTAGE ST.GERMAIN (PEA SOUP) Here is the original recipe, compliments of Lettuce Entertain You, current owners of Magic Pan Crepe Stand at MOA

Slice the white part of 2 leeks. Put in a bowl of cold water to soak and release any grit. Lift leeks out of water and dry in a towel. In a large saucepan, sauté the sliced, cleaned leeks in 2 T butter, stirring occasionally, till softened.

292 views, 10 likes, 0 loves, 0 comments, 6 shares, Facebook Watch Videos from kitchen a'stir: Magic Pan's Potage St. Germaine Split Pea w/ham Soup! Perfect, will make a few minor adjustments and.

Preparation. In a pot, soften the onions in the butter. Add the broth and potato and bring to a boil. Simmer for 20 minutes or until the potato is tender. Add the peas and lettuce and bring to a boil. Simmer for 2 minutes. In a blender, purée the soup until smooth. Season with salt and pepper.

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