Saint Germain, purée

Definition

Food

  • feminine Soaked dried or washed fresh peas, whole carrot, chopped green leek and onion, a bouquet garni and a knuckle of ham added to white stock, simmered and skimmed until all tender, carrot and ham removed, the remainder liquidized or passed through a sieve, strained, seasoned, consistency adjusted and served hot accompanied with croûtons.
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