A popular Faubourg of Paris, known for its cafes and shops, located on the west bank of the River Siene, surrounding the church of the former Abbey of Saint-Germain-des-Prés.  The oldest church in Paris, it was completed in 588 by King Childebert as part of a medieval Benedictine abbey and dedicated to Saint Germanus.

A charming French town in the northwestern suburbs of Paris, 19 km down river.  It resides in a loop of the River Seine that includes the National Forest of Saint-Germain-en-Laye.  Prior to the French Revolution, the Chateau Neuf, located in the center of town, was the residence of numerous French kings, including a young Louis XIV.

Northern Wisconsin town located in the heart of Wisconsin's Northwoods surrounded by over 1300 lakes, the Chequamegon and Nicolet National Forests.  The St. Germain area boasts year round fishing, boating, snowmobiling, cross country skiing, hunting, hiking, camping, and biking.

A blended tea of 1 part crushed senna pods, 1 part elder flowers, and 1 part ground fennel seeds. 

Brew 1 tsp of mixture by adding 1 cup boiling water and allow to seep for 5 minutes.  Sweeten to taste.

Careful, it was used as an 18^th century purge!  Similar blends are still sold today as an herbal remedy for mild irregularity.

Ingredients:

• 3 cups peas (shelled fresh in season or frozen peas)
• 1 cup chopped fresh spinach leaves
• 2 leeks, finely chopped          1/4 teaspoon dried chervil
• 2 tablespoons butter              1/2 teaspoon kosher salt
• 1/4 teaspoon pepper                2 cups boiling water
• 4 cups chicken stock              1 cup whipping cream

Preparation:

1. Combine the peas, spinach, leeks, chervil, butter, salt and pepper in a large pot.
2. Pour in boiling water and stir. Simmer covered for 10 minutes or until the vegetables are very soft.  Add more hot water if needed.
3. Add the vegetable mix to a blender or food processor and purée (work in batches).
4. Return purée to the pot and stir in the chicken broth. Simmer uncovered for 5-10 minutes.
5. Check seasoning and add additional salt if needed. Stir in the half and half and heat to a near boil, stirring constantly.

Garnish with freshly grated Parmesian Cheese and serve hot with a loaf of crusty French Bread.  Makes approximately 6 servings.  Bon Appetit!