Fresh Pea Soup

    Fresh Pea Soup

    (105)
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    30min


    89 people made this

    About this recipe: This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!

    Ingredients
    Serves: 4 

    • 2 tablespoons (30g) butter
    • 2 medium shallots, finely chopped
    • 2 cups (500ml) water
    • 3 cups (375g) fresh shelled green peas
    • 1/4 teaspoon salt and pepper to taste
    • 3 tablespoons thickened cream

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
    2. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
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    Reviews and ratings
    Global ratings:
    (105)

    Reviews in English (102)

    by
    119

    One word: exquisite. I made this recipe to serve 12, and the only changes I made were to use a large spanish onion instead of 6 medium shallots, and a little garlic salt. Once pureed this soup has a beautiful colour & texture; velvety and delicate. I absolutely loved this, and would make it again any time. Frozen peas worked just fine for me. A little bit of whipping cream & a sprig of mint garnished this very nicely. Thank you so much for the recipe!  -  16 Mar 2008  (Review from Allrecipes US | Canada)

    by
    71

    This was fantastic! I made a few small changes. I used frozen peas instead of fresh, vegetable broth instead of water and sour cream instead of whipping cream. I will definitely make this again.  -  02 Nov 2007  (Review from Allrecipes US | Canada)

    by
    68

    Really liked this! I made a few alterations: Sauteed a clove of garlic in a bit of olive oil, used half of a small yellow onion (what I had), salt, pepper, and rosemary, (a dash of crushed red pepper (tiny tiny sprinkle), and used vegetable stock instead of water and it was fabulous! Great flavor and smooth velvety texture.  -  21 Feb 2008  (Review from Allrecipes US | Canada)

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