Potage St. Germaine - Fresh Pea Soup

This is an excellent version of a Potage St. Germain (Fresh Pea Soup) recipe. As you can see by the ingredients, it is made from chicken stock only… the flavor of the soup is almost totally dependent on the quality of the peas.

TIPS

Using shelled fresh peas would be best… however, frozen peas make a good soup too. Make sure you thaw them first… if you cook them frozen… the soup will not be as flavorful. If you are using fresh peas, you will need about 5 or 6 pounds (before shelling).

This soup is filling, so I would serve it in small bowls or cups.







Recipe:  Potage St. Germain - Fresh Pea Soup

All you need:

4 tablespoons butter
6 shallots, finely chopped
6 cups shelled fresh peas or frozen peas, thawed and rinsed
4 cups fat free chicken broth
¼ teaspoon salt
1/8 teaspoon pepper
½ cup whipping cream
Salt to taste
Freshly ground pepper to taste
Small dollop of sour cream…or Dash of Sherry

All you need to do:

Melt butter in a large pot.

Add the shallots and cook over medium high heat for about 3 minutes, stirring constantly. You do not want the shallots to brown… if they begin to… lower the heat.

Add the peas and the broth and season with ¼ teaspoon salt and 1/8 teaspoon pepper.
Cover and simmer over medium high heat for about 15 minutes or until peas are cooked tender but still fairly firm not mushy. Do not over-cook the peas.

Remove pot from heat and allow to cool slightly.

Ladle the peas and a little liquid into a food processor and pulse until smooth. You may have to do this in batches… put the batches into a large measuring cup to hold them until all the peas are out of the pot.

Pour the pea-chicken broth that is still left in the pot in a measuring cup in case you need more of the broth later on to thin the soup.

Place a strainer on top of the empty pot and strain the processed peas, taking a cooking spoon and stirring vigorously to strain the peas. Press them firmly to get all the soup out of the peas… discard the mashed peas left in the strainer.

Return the pot to the stove and cook over low heat to heat the soup through.
Add the whipping cream, stirring to completely incorporate.

Add salt and freshly ground pepper to taste.

Serve with a small dollop of sour cream or crème fraiche; or a dash of sherry.