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Saint Germain Potage (French Pea Soup)







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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.

Saint Germain Potage (French Pea Soup) recipe



servings: 3

total time: 30 minutes

recipe by: 

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


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Directions

  1. CROUTONS:

  2. Preheat the oven to 350°F.

  3. 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.

  4. 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.

  5. SOUP:

  6. Melt the butter in a dutch oven over medium-high heat. Add the leeks and cook until softened, about 3 minutes.

  7. 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.

  8. Working in batches, puree the soup in a blender until smooth and return to the pot.

  9. Slowly stir in the heavy cream and simmer over medium-low heat until heated through and desired consistency.

  10. Season with salt and pepper to taste. Ladle into bowls and serve topped with the croutons.

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