The name of this soup, Potage Saint-Germain, derives from a Paris suburb where peas used to be grown in market gardens. Use frozen peas if fresh peas are not available, but thaw and rinse them beforehand. An fantastic garnish is croutons!
| Prep Time: | 5 mins |
| Cook Time: | 12 mins |
| Total Time: | 17 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 2 medium shallots, finely chopped
- 2 cups water
- 3 cups fresh shelled green peas
- salt and pepper to taste
- 3 tablespoons whipping cream (Optional)
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 6 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 203 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
A very simple, very versatile recipe that can go a number of ways. The peas were fresh from my garden. Instead of plain water, I made a kind of tea from the pea pods, to which I added a couple teaspoons of Better than Bouillon organic vegetable base (and cut back salt). Used leeks from my garden instead of shallots. Also added a handful of mint—also (yep) fresh from the garden. How could one go wrong?
I added a little hot sauce. Great!
I reduced the water by half then added unsweetened almond milk before blending. I also added thyme, tarragon and fresh garlic cloves to the water, peas, vegan “butter.” We love this soup! It can be served warm or cold,
Delicious! I added dried tarragon and rosemary. Used chicken broth instead of water and 1/2 a cup of light cream.
This recipe was one of the best recipes I have made. I changed a few things like I used onions instead of shallots. I put cilantro on the top and mixed it in. I will definitely use this recipe again my family loved it.
I added some Knorr Chicken boullion and carrots. My son loves it!
Great, healthy soup! I added a couple of cloves of garlic and had to use a yellow onion instead. I had previously used frozen peas, but the fresh peas made a huge difference.
A great recipe. I added smoked bacon and shallots. I sautéed the shallots and bacon first in margarine. I substituted chicken stock for water. It came out very well!
This soup is perfect! Made it in the electric pressure cooker, cooked at high pressure for 2 mins, plus 10 mins slow release. Didn’t add cream, but served it instead with a drizzle of quality olive oil and garnished with fresh, chopped chives.
this so very good but if you don’t have shallots and use regular onions you definitely need garlic to which i will add next time
Super easy, fresh and fantastic. Following the lead of other reviews, I too used some fresh garlic and home made vegetable broth. I’m not a fan of cow’s milk so I used full fat coconut cream after blending (which I guess would make it vegan). We added a slice of toasted Black Russian rye bread, a slice of Black Forest ham, and that was our meal. This was so filling and satisfying.
Loved it! I’ve never bought fresh peas before but they looked good at our local farm market so I brought them home and found this recipe… since I’m on my own the amount of peas I bought made just enough …. but no leftovers I will add more salt and pepper next time
It was really delicious! I also added some sweet potatoes which gave it a nice sweet taste. I’ll definitely make it again.
Very nice and simple sweet soup. I used fresh peas and only puréed 2/3 of the batch to leave some texture.
Had to take one off as I made one big change: I had some chicken stock I’d accidentally made sour with a cup of ACV instead of a tablespoon, but it tasted like hot and sour soup stock so I kept it and have been waiting to use it. I used it in this instead of the water, along with sour cream, and it turned out quite tasty! Will have to put this in the Favorites.
I wanted to love this, but it needed a lot of help. Maybe it would have had more flavor if I had used fresh peas instead of frozen, but I wound up adding some sugar, a pinch of dried mint, and a a bit more salt than was healthy. It tasted as if something was missing. I’m not sure what. Maybe if I used chicken or vegetable broth instead of water? Maybe if I added a tiny splash of white wine vinegar? It needed something to wake it up.
Everyone loved this! Used onions instead of shallots and chicken broth instead of water. Doubled the recipe and still had no leftovers.
brilliant
Doesn’t get much easier than this recipe. Quick, easy and so delish!! Instead of water, I used low sodium chicken broth. This will be a “go to” recipe from now on.
I have also made this with coconut milk and it was very tasty. Additionally, I have used a mix of fresh/frozen peas as well, and this recipe still holds as a great basic starting point. We use an immersion blender and a mesh strainer…smooth and perfect!
This is so delicious and fresh. Fabulous soup!