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Potage saint Germain (made with split peas) | French culinary school classic

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the Potage saint Germain is a classic French soup using a pureed split green peas as a base and is cooked with pork belly carrot onion and leeks. simple ingredients that still manage to impress.
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🧅🥕INGREDIENTS🥕🧅
350 grams green split peas ( poix casse)
12 grams of salt ( too cook the soup)
2 large tablespoons carrots ( cut in small cubes)
2 large tablespoons finely sliced leeks (only the green part)
2 tablespoon onions (cut in small cubes)
1 garlic clove
50 to 100 grams pork belly (smoked or unsmoked)
1 stock cube (optional)
1 liter water or clear chicken stock
4 tablespoons pan fried croutons (to decorate)
1 tablespoon parsley or chervil to decorate
1 grind of pepper to serve ( optional)

PS: There are some other version of this soup that can be made with fresh peas and an addition of potatoes too.

Notes: if you are using salty stock cubes do not add salt. same if you are using a salty smoked bacon. if you are using any of the above only add salt once the soup is finished to correct the seasoning.
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