I can still remember piling into my Dad’s powder-blue, Kalamazoo, Checker Marathon to head to a Southeastern Michigan mall and a stop at the Magic Pan crepe restaurant. Jane P. still yearns for the Potage St. Germain which was served at the restaurant chain in those early days: “Even though the crepes were wonderful, whether sweet or savory, my meal did not feel complete without this smooth and flavorful version of pea soup.” While the Magic Pan restaurant of the ’70s no longer exists, a newer, evolved version of the concept, the Magic Pan Crepe Stand, does. Here is the original recipe, compliments of Lettuce Entertain You, current owners of Magic Pan Crepe Stand.
- 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 tsp garlic powder
- 1 tsp salt
- 1/4 tsp thyme
- Bay leaf
- 1/2 tsp 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
- Saute the onions, carrots and celery just until limp. Add them to the soup pot along with all of the seasoning 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. Serve with a dollop of sour cream and a splash of dry sherry, to taste.