POTAGE SAINT-GERMAIN (CREAMY GREEN PEA SOUP)
Uses the freshest green peas you can find. If unavailable, use good quality frozen peas. Don't forget to serve this soup with a bottle of your best boojoelay or a Michelob. From Vegetarian: The Best Ever Recipe Collection.
Provided by COOKGIRl
Categories Vegetable
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: if using frozen peas, thaw first.
- In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally.
- Add 2 cups stock or water and the green peas, season with salt and pepper.
- Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally.
- When the peas are tender, transfer the soup to a large bowl and using a hand held immersion blender process the soup until very smooth.
- Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling.
- Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top.
Nutrition Facts : Calories 292.4, Fat 12.4, SaturatedFat 7.5, Cholesterol 30.5, Sodium 95.1, Carbohydrate 34.8, Fiber 11.1, Sugar 12.3, Protein 12.4
MARROWFAT PEA SOUP (POTAGE SAINT-GERMAIN)
Marrowfat peas can be purchased online or in a specialty store. Swirl a little sourcream or yogurt on the top of each serving. Found this recipe online.
Provided by Kathy228
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.
- Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
- Lightly blend, process or stick blender the contents of the pan (I leave some texture).
- Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
- Heat the green peas in a small saucepan for a minute or two.
- Add the remaining butter and the heated green peas to the marrowfat peas.
- To serve, garnish with a swirl of yogurt and a small parsley sprig.
- *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.
Nutrition Facts : Calories 196.2, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 923.7, Carbohydrate 12.6, Fiber 2.8, Sugar 5.8, Protein 3.2
SMOKY POTAGE SAINT-GERMAIN
Most split pea soup recipes are ridiculously predictable. Some onion, a bit of carrot, maybe some cut-up spuds. A ham hock. Inevitably, split peas are the main attraction, usually cooked to a mushy consistency. But I was looking for texture and additional flavor, so I added some dried chanterelle mushrooms; half an onion, thinly sliced well browned; some chopped tomatoes; fresh celery leaves; carrots; and spinach. I considered adding liquid smoke because the ham hock was out. But as luck would have it, one of my wooden spoons caught on fire, so I let it burn, then put out the fire and stuck the charred spoon in the soup. If a winemaker can use charred oak to enhance flavors of her wine, then why can't I use charred wood for that desired essence of smoke in my soup? (P.S. DO NOT try this at home! Using a smoked salt should achieve similar effects without the fire!)
Yield serves 4 to 6
Number Of Ingredients 10
Steps:
- Place the split peas, water, and mushrooms in the slow cooker insert.
- In a skillet, heat the oil and sauté the onion over medium-high heat until golden brown, about 10 minutes. Add the onion, celery leaves, tomatoes, and carrots to the split peas. Cover and cook for 6 to 8 hours, or until the split peas are tender.
- About 15 minutes before serving, add the spinach leaves and season with smoked salt to taste. Serve piping hot.
- A classic beverage for drinking with Smoky Potage Saint-Germain is beer rather than wine.
POTAGE SAINT-GERMAIN GERHARD
Provided by Michele W. Gerhard
Categories Soup/Stew Leafy Green Onion Pork Appetizer Leek Pea Fall Gourmet Germany Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 8 cups
Number Of Ingredients 16
Steps:
- In a 5- to 6-quart kettle bring split peas and 5 cups water with salt to a boil, and simmer, covered, stirring occasionally, 40 minutes, or until most of water is absorbed.
- In a large heavy skillet sauté salt pork in 1 tablespoon butter over moderately high heat, stirring occasionally, until golden. Add onion and sautéF, stirring occasionally, until softened. Add carrots, leeks, lettuce, bay leaf, and thyme and sauté, stirring occasionally, 3 minutes. Stir vegetable mixture into split peas with fresh or frozen peas and remaining 2 cups water and cook, covered, over moderate heat, stirring occasionally, 1 hour.
- Strain soup through a sieve into a large saucepan, pressing hard on solids before discarding them. Add broth, half-and-half, remaining 2 tablespoons butter, sugar, white pepper, and salt to taste and bring soup to a boil over moderately high heat, stirring.
People also searched
More about "quick potage saint germain recipes"
FRENCH PEA SOUP: SIMPLE POTAGE SAINT GERMAIN - 31 …
From 31daily.com
Cuisine FrenchTotal Time 25 minsCategory SoupCalories 247 per serving
- In a large saucepan, bring chicken stock, 1 sprig of mint, and salt and pepper to a boil. I usually add about 1/2 teaspoon each of salt and pepper.
- Add peas and reduce heat to maintain a simmer. Cook, uncovered, for 15 to 20 minutes. If you're using fresh peas, it takes a little longer. You want the peas very tender.
- Discard the mint leaves and puree the soup in a blender. Strain to remove any pea skins and taste for seasoning.
SPLIT PEA BACON SOUP (POTAGE SAINT-GERMAIN) - PARDON YOUR …
PEA SOUP (POTAGE SAINT GERMAIN) - MAD ABOUT MACARONS
From madaboutmacarons.com
5/5 (3)Total Time 35 minsCategory Appetizer, Light Lunch, StarterCalories 109 per serving
MAGIC PAN RESTAURANT POTAGE ST. GERMAIN RECIPE
From recipegoldmine.com
POTAGE ST. GERMAIN WITH JULIENNE OF PROSCIUTTO AND …
From onlineculinaryschool.net
ST-GERMAIN SOUP (FRESH PEA SOUP) | RICARDO - RICARDO CUISINE
From ricardocuisine.com
POTAGE SAINT-GERMAIN FROM THE MAGIC PAN RESTAURANT
From recipes.threemealsaday.com
POTAGE ST. GERMAIN {MINTED PEA AND LETTUCE SOUP}
From bojongourmet.com
FRENCH POTAGE SAINT-GERMAIN - COOKING WITH RUTHIE
From cookingwithruthie.com
FRESH PEA SOUP (POTAGE SAINT-GERMAIN) | OLIVE
From oliveandmango.com
THE MAGIC PAN POTAGE ST GERMAIN - BLOGGER
From cookforrestcook.blogspot.com
LOST DISHES: THE MAGIC PAN - POTAGE ST. GERMAIN
From lostdishes.com
POTAGE SAINT-GERMAIN - A RECIPE FOR A TASTY PEAS SOUP
From thelanguageskitchen.com
PEA SOUP RECIPE - POTAGE SAINT GERMAIN
From easy-french-food.com
POTAGE ST GERMAIN - ANGELA GRAY'S COOKERY SCHOOL
From angelagray.co.uk
POTAGE SAINT GERMAIN - BRENDA GANTT
From cookingwithbrendagantt.net
POTAGE SAINT-GERMAIN - COOKIDOO® – THE OFFICIAL …
From cookidoo.thermomix.com
POTAGE SAINT GERMAIN — FRENCH COOKING …
From thefrenchcookingacademy.com
You'll also love