Saint Germain Potage (French Pea Soup)
A creamy French pea soup made with lettuce and leeks then finished with heavy cream and topped with croutons.
servings: 3
total time: 30 minutes
recipe by: Frankie
Ingredients
- CROUTONS:
- 1 small french baguette (6 ounces), cubed
- 1 TBSP olive oil
- salt & pepper
- SOUP:
- 1 TBSP unsalted butter
- 4 cups (16 ounces) frozen peas
- 1 medium head (5 ounces) butter lettuce, chopped
- 2 leeks, rinsed and finely chopped (white and pale green parts only)
- 3 cups vegetable broth
- salt & pepper
- 1/4 cup heavy cream
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Deiss PRO Swivel Vegetable Peeler - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE MORE
Directions
- CROUTONS:
- Preheat the oven to 350°F.
- Spread the bread cubes out onto a baking sheet. Drizzle the oil over the bread and stir to coat in the oil. Lightly season with salt and pepper.
- Bake in the preheated oven for about 8 minutes or until bread cubes are golden brown and crispy. Remove from the oven and set aside.
- SOUP:
- Melt the butter in a dutch oven over medium-high heat. Add the leeks and cook until softened, about 3 minutes.
- Add the broth, peas, lettuce, 1/2 tsp salt, and 1/4 tsp pepper to the pot and bring to a boil. Reduce heat to medium-low and simmer, covered, about 10 minutes.
- Working in batches, puree the soup in a blender until smooth and return to the pot.
- Slowly stir in the heavy cream and simmer over medium-low heat until heated through and desired consistency.
- Season with salt and pepper to taste. Ladle into bowls and serve topped with the croutons.
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