Magic Pan Potage St Germaine Soup
Wow.Â Â Out of all the posts on my blog the one that seems to have touched the most readers, and driven traffic to my site, was the post on the Magic Pan Restaurant.Â The post was initially driven simply from a professional/academic interest in the way the company “Poka-Yoke‘d” their process to make perfect crepes every time.Â But as I was writing, and researching, I found myself falling into the nostalgia…. of the time, the place, and the memories.Â (See the Wiki entry here)
Apparently I was not alone.Â Many who visit share in the comments section their memories of the restaurant, and of their time eating, working, or just hanging, there.Â Some have even shared the “deep dark secrets” of the contents of some of my favorite recipes.Â (Go read the comments! Interesting!)
In addition, many have asked for people to post recipes.Â I have found a few online, and while I encourage all to visit the web sources, I will be posting a few here over the next few weeks and months.Â So, enjoy!
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 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon thyme Bay leaf 1/2 teaspoon pepper 2 1/2 cups milk 1 cup whipping cream 1 cup chopped ham, cooked 1/2 cup chopped chicken (cooked) (optional) 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. SautÃ© the onions, carrots and celery just until limp. Add them to the soup pot along with all the seasonings 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. Potage St. Germain soup should be served with a dollop of sour cream and a splash of sherry. The sherry was served on the side in a tiny glass pitcher, while the sour cream was placed in the bowl and dusted with chopped parsley.
In Minnesota there was a “Magic Pan” restaurant at Ridgedale
They had like a soup casserole served with garlic french bread.
The soup casserole had seafood (crab?) cubed potatoes, other
veggies and served in a cheese? sauce.
Does anyone know of this dish or how to make it?
I love to have alaskan king crab and almost always have a lot left over. When that happens, I am reminded of a dish like this.
Anybody know of it?
thanks in advance, George
Was it served with a bowl of fried wontons?