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Potage St Germain (Pea Soup St Germain)

Potage St Germain (Pea Soup St Germain) is a traditional French recipe for a classic thick dried fish soup with onion, carrot and lettuce that's pureed and finished with whipping cream, butter and sherry. The full recipe is presented here and I hope you enjoy this classic French version of: Pea Soup St Germain (Potage St Germain).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Herb RecipesVegetable RecipesMilk RecipesBean RecipesFrench Recipes


Ingredients:

1l chicken stock or chicken broth
1 medium onion, finely chopped
1 carrot, finely chopped
4 lettuce leaves
2 sprigs of fresh mint
2 tsp granulated sugar
300g dried green peas
250ml whipping cream
4 tbsp butter
120ml dry sherry

Method:

Combine the chicken stock, peas, onion, sugar, carrot, lettuce and mint in a large pan. Set over medium-low heat and cook, partially covered, until the peas are tender (about 60 minutes). If the mixture thickens too much during this time then add a little water.

Once the peas are completely tender, remove the mint and set the mixture aside to cool. Once cooled, puree in a blender until smooth. Pour back into a pan and heat until it is just warm enough to melt the butter then work in the cream and butter.

Allow to warm through (but do not boil). Whilst warming the soup, stir constantly to ensure it does not burn. Ladle into four warmed soup bowls and serve accompanied by a shot glass of the sherry.

When ready to eat, tell your guests to pour the sherry into their soup and enjoy.