Best 3 Fresh Pea Soup Potage Saint Germain Recipes
Immerse yourself in the exquisite flavors of French cuisine with Potage Saint-Germain, a classic and elegant fresh pea soup. This delightful dish, characterized by its vibrant green color and velvety texture, is a true testament to the beauty of simple yet refined cooking.
Potage Saint-Germain's origins date back to the 18th century, where it was a staple in Parisian bistros and grand restaurants alike. The soup's name pays homage to the Saint-Germain-des-Prés neighborhood, known for its vibrant intellectual and artistic scene.
Over the years, Potage Saint-Germain has undergone various interpretations, but its essence remains unchanged. At its core, it is a celebration of fresh peas, their sweet and delicate flavor taking center stage. The addition of aromatic vegetables, such as leeks, onions, and carrots, creates a harmonious balance of flavors, while a touch of cream and fresh herbs elevates the soup to a new level of sophistication.
This article presents three variations of Potage Saint-Germain, each offering a unique twist on the classic recipe. The first recipe remains faithful to the traditional preparation, relying on fresh peas, vegetables, and a creamy base. The second recipe adds a touch of elegance with the inclusion of asparagus, creating a vibrant and flavorful combination. Finally, the third recipe introduces a modern twist by incorporating avocado and mint, resulting in a vibrant green soup with a refreshing and delicate taste.
Whether you prefer the classic simplicity of the traditional Potage Saint-Germain or are drawn to the creative variations, this article provides a culinary journey that is sure to delight your taste buds. So, gather your ingredients, prepare your pots and pans, and embark on a culinary adventure that will transport you to the heart of French gastronomy.
FRESH PEA SOUP
This soup is known in France as Potage Saint-Germain, a name that comes 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. Croutons make an excellent garnish!
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
- Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g
POTAGE SAINT-GERMAIN (CREAMY GREEN PEA SOUP)
Uses the freshest green peas you can find. If unavailable, use good quality frozen peas. Don't forget to serve this soup with a bottle of your best boojoelay or a Michelob. From Vegetarian: The Best Ever Recipe Collection.
Provided by COOKGIRl
Categories Vegetable
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: if using frozen peas, thaw first.
- In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally.
- Add 2 cups stock or water and the green peas, season with salt and pepper.
- Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally.
- When the peas are tender, transfer the soup to a large bowl and using a hand held immersion blender process the soup until very smooth.
- Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling.
- Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top.
Nutrition Facts : Calories 292.4, Fat 12.4, SaturatedFat 7.5, Cholesterol 30.5, Sodium 95.1, Carbohydrate 34.8, Fiber 11.1, Sugar 12.3, Protein 12.4
POTAGE SAINT-GERMAIN
Categories Soup/Stew Blender Food Processor Leafy Green Bake Mint Leek Pea Gourmet
Yield Makes about 8 cups, serving 6
Number Of Ingredients 11
Steps:
- Make the croutons:
- In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350°F. oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp. Season the croutons with salt. The croutons may be made 1 day in advance and kept in an airtight container.
- Make the soup:
- In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil. Add the peas and the lettuce and simmer the mixture, covered partially, for 10 minutes, or until the peas are tender. Stir in the mint and in a blender or food processor purée the soup in batches. The soup may be made 1 day in advance and kept covered and chilled. Return the soup to the pan, season it with salt and pepper, and reheat it over moderately low heat, stirring, until it is hot.
- In a small bowl beat the cream until it is thickened slightly but still pourable and season it with salt. Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a skewer or knife through the drops, forming decorative patterns. Serve the soup with the croutons.
Tips:
- For the freshest and sweetest peas, use fresh, young peas that are still in their pods. Look for peas that are bright green and plump, with no signs of wilting or yellowing.
- If you can't find fresh peas, frozen peas are a good substitute. Just be sure to thaw them completely before using.
- To make the soup extra creamy, use a combination of heavy cream and milk. You can also use all milk, but the soup will be thinner.
- Don't overcook the peas. They should be tender, but still have a slight crunch to them.
- Serve the soup immediately, garnished with fresh herbs like mint or chives.
Conclusion:
Fresh pea soup is a classic French dish that is both delicious and easy to make. It's a great way to enjoy the fresh flavors of spring, and it's also a good source of vitamins and minerals. So next time you're looking for a light and refreshing soup, give this recipe a try.
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