French Pea Soup: Simple Potage Saint Germain
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This French Pea Soup recipe, otherwise known as Potage Saint Germain, is an easy, classic dish, filled with the flavors of fresh peas and mint.
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Perfect for a light lunch, afternoon tea, or brunch.
It’s a soft and beautiful pureed soup made with tender peas, fresh mint sprigs, and a dash of cream.
Velvety soft and perfectly seasoned, this soup is a favorite springtime dish that is incredibly easy to make.
French Pea Soup Ingredients
This soup requires only 5 ingredients, so quality is important.
The base of this recipe is peas, which can be in the form of fresh garden peas, which there is no equal, or quality frozen peas.
Since my garden peas are just now beginning to climb their trellis, I opted for frozen peas.
Here are the ingredients you will need:
- 10 oz package frozen peas (or 2 1/2 cup fresh peas)
- 3 sprigs fresh mint leaves
- 1 quart chicken stock
- salt and pepper to taste
- 1/4 cup heavy cream
- 2 tablespoons butter
How to Make French Pea Soup
Begin by finely chopping 2 mint leaves and set them aside. This will garnish the soup when its served.
Then, 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 for seasoning, but adjust as necessary.
Once the stock comes to a boil, add peas and reduce heat to maintain a simmer. Cook the soup, uncovered, for 15 to 20 minutes, or until the peas are very tender. If you’re using fresh peas, it may take a bit longer.
Discard the mint leaves and puree the soup in a blender. Strain to remove any pea skins and taste for seasoning.
Lately, I’ve been straining only about half of the soup and leaving the remaining soup unstrained. I’m liking the additional texture and thickness. If you want your soup very smooth, strain the entire batch.
Stir the butter into the soup until it melts. Spoon soup into bowls and add a spoonful of cream to each serving. Stir to marble the cream into the soup. Garnish with chopped fresh mint leaves, salt, and pepper.
Origins of Pea Soup
Potage Saint Germain, or in our case, French Pea Soup, is a simple, nourishing soup with classic flavors.
It also has a rich heritage dating to the 1660s.
Traditionally peasant food, pea soup became a favorite of the Count of Saint Germain, minister of war under Louis XIV.
He requested it often enough that over time, it became known as Potage Saint Germain.
Today, the soup is a French culinary school classic.
More Classic Recipes I Love
- Spring Pea Pasta with Ricotta and Herbs
- Braised Spring Peas with Lettuce and Mint: A Beautiful Side
- Spring Favorite: Cream of Asparagus Soup
- Cream of Parsnip Soup: Irresistibly Easy, Velvety, and Comforting
- Classic French Provencal Ratatouille
- Easy Petit Pain au Chocolat (Chocolate Croissants)
French Pea Soup
Ingredients
- 10 oz package frozen peas or 2 1/2 cup fresh peas
- 3 sprigs fresh mint leaves
- 1 quart chicken stock
- salt and pepper to taste
- 1/4 cup heavy cream
- 2 tablespoons butter
Instructions
- Finely chop 2 mint leaves and set them aside.
- 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.
- Stir the butter into the soup until it melts. Spoon soup into bowls and add a spoonful of cream to each serving. Stir to marble the cream into the soup. Garnish with chopped fresh mint leaves, salt, and pepper.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.