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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.
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Saint Germain Potage (French Pea Soup)
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Servings: 2 to 4
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

Directions

CROUTONS:

1. Preheat the oven to 350°F.

2. 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.

3. 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:

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

2. 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.

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

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

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




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