Marrowfat Pea Soup Potage Saint Germain Recipes

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MARROWFAT PEA SOUP (POTAGE SAINT-GERMAIN)

Marrowfat peas can be purchased online or in a specialty store. Swirl a little sourcream or yogurt on the top of each serving. Found this recipe online.

Provided by Kathy228

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10



Marrowfat Pea Soup (Potage Saint-Germain) image

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.

Nutrition Facts : Calories 196.2, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 923.7, Carbohydrate 12.6, Fiber 2.8, Sugar 5.8, Protein 3.2

2 leeks
4 cups marrowfat peas (soaked overnight* with 1 tsp baking soda)
12 lettuce leaves, chopped
12 spinach leaves, chopped
1 teaspoon chervil, chopped (or fresh parsley)
1/2 cup butter
2 teaspoons salt
4 teaspoons sugar
4 cups water
1 cup green peas (baby peas are best)

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



Potage Saint-Germain image

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.

For the croutons
1 1/2 cups 1/2-inch cubes of French or Italian bread
2 tablespoons unsalted butter, melted
For the soup
the white part of 2 leeks, chopped and washed well
2 tablespoons unsalted butter
3 cups chicken broth
4 cups shelled fresh green peas or two 10-ounce packages frozen
4 cups chopped lettuce, rinsed and drained
1/2 cup fresh mint leaves
1/4 cup chilled heavy cream if desired

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



Potage Saint-Germain (Creamy Green Pea Soup) image

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

2 tablespoons butter
2 -3 shallots, finely minced
2 cups fresh stock
3 cups shelled fresh green peas or 3 cups frozen peas
3 -4 tablespoons whipping cream (optional)
salt
fresh ground black pepper
crouton
fresh minced chervil

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