Potage St Germain Soup - Cream Of Green peas Soup
Potage St. Germain soup is a classic French soup featuring green peas as the star ingredient. It is known for its velvety texture, vibrant green color, and the delicate balance of sweetness and savory notes. This comforting and flavorful soup can be customized with variations to suit different preferences and dietary needs. A bowl of Potage St. Germain is a satisfying and delicious way to enjoy the flavors of green peas in a warm and creamy soup.
Ingredients
- 100 g Green peas fresh
- 25 g Onion finely chopped
- 10 g Garlic finely chopped
- 25 ml Butter
- 500 ml Vegetable broth
- 2 grams each Bouquet garni a bundle of herbs like thyme, parsley, and bay leaf
- 5 g Salt
- 5 g Pepper
- 50 ml Fresh cooking Cream heavy cream also can be used
- Croutons Accompaniment
- Fresh mint leaves Garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute. Add the green peas to the pot and sauté for a couple of minutes. Pour in the chicken or vegetable broth and add the bouquet garni. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes until the peas are tender.
- Remove the bouquet garni from the pot and discard it. Use an immersion blender or a regular blender to puree the soup until smooth. Be careful if using a regular blender; blend in batches and allow the soup to cool slightly before blending.
- Return the soup to the pot and stir in the heavy cream. Heat the soup gently, but do not boil. Adjust the seasoning if necessary. To serve, ladle the Potage St. Germain into bowls. Garnish with chopped fresh mint and a dollop of crème fraîche or Greek yogurt if desired. Serve the soup with croutons or toasted bread on the side for added texture.
Notes
- Fresh Peas: If using fresh peas, blanch them briefly in boiling water before adding them to the soup. This helps retain their bright green color and enhances their flavor.
- Sautéing Aromatics: Sauté onions and leeks in butter or olive oil before adding the peas and broth. This step adds depth and complexity to the soup's flavor.
- Pureeing: Use an immersion blender or countertop blender to puree the soup until smooth and creamy. For a silkier texture, pass the soup through a fine-mesh sieve.
- Cream: Incorporate heavy cream gently to avoid curdling. Heat the soup without boiling once the cream is added.
Nutrition
Serving: 100g | Calories: 110kcal | Carbohydrates: 6.9g | Protein: 4.8g | Fat: 7.2g | Saturated Fat: 4.2g | Cholesterol: 17mg | Sodium: 935mg | Potassium: 223mg | Fiber: 1.8g | Sugar: 2.1g | Calcium: 38mg | Iron: 1mg