Fresh Pea Soup Potage Saint Germain Recipes

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

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.

Steps:

• Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.
• Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
• Lightly blend, process or stick blender the contents of the pan (I leave some texture).
• Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
• Heat the green peas in a small saucepan for a minute or two.
• Add the remaining butter and the heated green peas to the marrowfat peas.
• To serve, garnish with a swirl of yogurt and a small parsley sprig.
• *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.

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.