Potage St. Germain....

   that fabled old warhorse of the Parisian bistro, is generally made from dried split peas. Redolent of leeks, thyme, smoked meats, and other sublime aromatics, it is truly food for the soul. Updating this classic, using frozen peas with a bit of fresh mint, in no way dilutes the savory enjoyment of the original.

     3 tablespoons unsalted butter
     1 medium onion, diced
     1 or 2 leeks, white part only, thinly sliced and washed
     1/4 teaspoon dried thyme leaf
     1 carrot, peeled and chopped
     1 rib celery, minced
     3 tablespoons flour
     5 cups chicken broth
     1 cup Meier's Pink Catawba or Walleye White wine
     1 large (or 2 small) bag(s) frozen peas
     1 smoked pork hock, outer hard fat removed
     1 cup cream, optional
     granulated sugar, salt, pepper to taste
     1/4 teaspoon ground allspice
     1/8 teaspoon ground clove
     2 teaspoons snipped fresh mint
     
   In a large kettle, melt two tablespoons of the butter over medium-high heat. In it, sauté the onions and leeks with leaf thyme. When the onion and the leeks are soft and transparent, carefully tip the contents of the kettle into a sieve over a bowl. Discard any excess fat. Reserve the solids.

   Add the remaining tablespoon of butter to the kettle. Lightly sauté the carrot and celery for a minute or two. Return the leek and onion to the kettle with the other vegetables. Then thoroughly blend in the flour, allowing the whole to cook for another few minutes. Stir the chicken broth and the wine into the contents of the kettle, blending well so that all of the cooked flour is absorbed. Bring the contents to a boil and add the peas and the pork hock. When the soup is boiling, reduce to a simmer. Simmer for 30 minutes.

   Remove the kettle from the heat. Carefully skim off any excess grease which might have risen to the top. Remove meat from the smoked pork hock and discard the bone, returning meat to the soup.

   Process the soup in small batches in a food processor. I do not recommend completely liquidizing the soup in a blender as this soup should have some texture to it. Return the soup to the kettle. If desired, thin with cream. Season to taste with sugar, salt and pepper. Whisk in the allspice, ground cloves and fresh mint.

French Potato Salad

   Very French, very sexy and utterly divine. Can be eaten warm or at room temperature. This is one of those wonderfully imprecise recipes which the cook must check by tasting, and judge visually. (Some potatoes absorb more liquid, oil, and salt than others.) Extra virgin olive oil adds greater flavor and a bit of acidity.

     5 pounds waxy potatoes, washed but not peeled (Large red skins or Yukon Gold are excellent)
     1 teaspoon sea salt
     2-5 cloves garlic, peeled and finely minced
     1/4 teaspoon finely grated lemon zest (Optional*)
     1/4 - 1/2 cup Meier's Dry White Vermouth
     extra virgin olive oil
     additional sea salt, to taste
     freshly ground black pepper
     snipped fresh herb, especially chives, for garnish
     (* The optional lemon zest would be helpful if you are using an olive oil
     rated below extra virgin, or another vegetable oil)

   Place potatoes in a cooking vessel and cover them with cold water. Bring to a boil, add the teaspoon of sea salt and simmer for 20 minutes, or until the potatoes are about 90% done.

   Drain the potatoes and skin them. While they are still hot, cut them into 1-inch dice and combine with the finely minced garlic, the optional lemon zest (if used), and the Meier's Dry White Vermouth. Dress with the extra virgin olive oil, blending well. Traditionally, there is a bit of residual run off, so have enough. Check for salt as the warm potatoes will quickly absorb the salt as they cool.

   Grind pepper over the potatoes and stir to blend well. Sprinkle with freshly snipped chives and/or fresh herbs.

Enjoy!

(Recipe Copyright © Tom Johnson)