Potage St. Germain is a truly elegant, simple pea soup packed with the taste of spring and the glories of the French countryside.

Potage St. Germain

Potage St. Germain
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: French
Serves: 8 servings
  • 1 1/2 pounds dried peas, soaked
  • 3 quarts chicken broth
  • 4 Tablespoons butter
  • 4 carrots, peeled and grated
  • 2 onions, grated
  • 1 large leek, finely chopped
  • 5 lettuce leaves, diced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 Cups fresh green peas, cooked
  • 3/4 Cup cream
  • 3/4 Cup milk
  • 1 Tablespoon butter
  • sour cream or sherry (optional)
  1. Place drained, dried peas in soup kettle. Add chicken broth; bring to a boil; simmer on low for 10 minutes. Skim froth from top of soup.
  2. Melt butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes.
  3. Stir vegetable mixture into soup; add sugar and salt.
  4. Simmer until split peas are tender, about 2 hours.
  5. Put fresh peas through a sieve. Force soup mixture through a sieve, also. Return this combined mixture to the kettle. Stir in cream and milk.
  6. Heat just to boiling; stirring occasionally to prevent scorching.
  7. Just before serving, add butter. Garnish with a dollop of sour cream, a dash of sherry, or both. Elegant!



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