Food, Fun and Fabulous 104
A delightful luncheon soup, served cold. It's also called Potage St. Germaine, which refers to any soup made with fresh green peas and
greens. It's delicious with a crisp white wine.
Spring Pea Soup
yield: 8 - 10 servings
1 (1-pound) package fresh or frozen sweet English
peas
½ cup water
1 shallot, chopped
6-8 leaves Boston lettuce
1 tablespoon butter
¼ teaspoon salt
pea mixture
In saucepot, boil peas in ½ cup of water with
shallot, lettuce, butter, and salt for about 10
minutes or until the peas are tender. Puree the
mixture and set aside.
1 large yellow onion, chopped
3 tablespoons butter
3 tablespoons flour
4 cups hot chicken stock or water
1 large potato, peeled and sliced
1 ½ teaspoon salt
potato mixture
In large pot, sauté onion in butter for about 10
minutes. Do not brown. Blend in flour and stir
for about 1 minute. Blend in 1 cup of the hot
chicken stock. Once it is completely blended, stir
in the remaining 3 cups. Add the sliced potato and
salt and simmer for about 20 minutes or until the
potatoes are soft. Puree the mixture and return it
to the pot.
½ cup milk
¼ cup heavy cream or sour cream
finishing mixture
Stir the pea mixture into the potato mixture and
add milk to thin. Just before serving, stir in cream.
Serve chilled or hot.
