Fresh Pea Soup Recipe (Potage Saint-Germain)
This soup takes its name from a suburb of Paris where peas used to be cultivated in market gardens, if fresh peas are not available,use frozen peas, but thaw and rinse them before use.
- Small knob of butter
- 2 or 3 shallots, finely chopped
- 400g/14oz/3 cups shelled fresh peas (from about l.3kg/3lb garden peas) or thawed frozen peas
- 500ml/16fl oz/2 cups water
- 45—60ml/3—4 tbsp whipping cream (optional)
- Salt and freshly ground black pepper
- Croutons or crumbled crisp bacon, to garnish
- Melt the butter in a heavy saucepan or flameproof casserole. Add the shallots and cook for about 3 minutes, stirring occasionally.
- Add the peas and water and season with salt and a little pepper. Cover and simmer for about 12 minutes for young or frozen peas and up to 18 minutes for large or older peas, stirring occasionally.
- When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.
- Strain the soup into the saucepan or casserole, stir in the cream, if using, and heat through without boiling. Add seasoning and serve hot, garnished with croutons or bacon.