“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!” - by Lizz C.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 195 cal
- 10%
- Fat
- 10.3 g
- 16%
- Carbs
- 20.2 g
- 7%
Based on a 2,000 calorie diet
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Reviews (62)
Rate This Recipe
"One word: exquisite. I made this recipe to serve 12, and the only changes I made were to use a large spanish onion instead of 6 medium shallots, and a little garlic salt. Once pureed this soup has a..." See more beautiful colour & texture; velvety and delicate. I absolutely loved this, and would make it again any time. Frozen peas worked just fine for me. A little bit of whipping cream & a sprig of mint garnished this very nicely. Thank you so much for the recipe!"
E
"Really liked this! I made a few alterations: Sauteed a clove of garlic in a bit of olive oil, used half of a small yellow onion (what I had), salt, pepper, and rosemary, (a dash of crushed red pepper..." See more (tiny tiny sprinkle), and used vegetable stock instead of water and it was fabulous! Great flavor and smooth velvety texture."
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