Potage Saint-Germain with julienne of prosciutto and golden crouton
Online Culinary School · 28 min video
Read about lettuces in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- lettuce
Add the lettuce to the pot and raise the heat to medium; the lettuce melts down to almost nothing.
Wilting the lettuce into the pot
- peas
- chicken stock
Drain the peas. Once the vegetables and lettuce have melted down, add the peas and the chicken stock.
- prosciutto
Serve as potage Saint-Germain with julienne of prosciutto and golden croutons.
Simmering, croutons and blending (garbled transcript)