Potage Saint-Germain is French pea soup made from fresh peas, scallions, sherry, and a tiny bit of cream. I love this soup! It's so refreshing and delicate. It's nothing like the heavy split pea soup with potatoes and the overwhelming flavor of salty ham that many people serve. Why is it that people throw bacon or ham into everything and consume the natural flavor of the dish with salt, fat and nitrates? I've never quite understood why someone would take a perfectly wonderful cut of beef and wrap it in cheaply-flavored bacon, for example. Or why would anyone infuse a delicious seafood chowder with bacon, overwhelming the flavor of the fish?
I'm glad to say that Potage Saint-Germain allows you to taste the natural sweetness of the peas. It really is a wonderful early course in a meal, or as a light meal.
This recipe makes 2 bowl-size portions, or 4 small portions and is taken from a combination of several pea soup recipes I found during some research.
2 shallots, diced
2 Tbsp butter
2 cups vegetable broth
3 cups fresh green peas, shelled (frozen can be used when peas aren't in season)
2 Tbsp dry sherry
1 clove garlic, crushed
Fresh basil & rosemary (to taste)
1/4 bay leaf
1/2 cup half & half
Cream for garnish (optional)
Baked flavored croutons for garnish (optional)
Saute the shallots and garlic in butter until soft. Add vegetable broth, peas and remaining ingredients (except cream) and allow to simmer for 12 minutes.
Add Half & Half and blend until smooth
Reheat and serve hot. Swirl in cream and top with croutons, if desired.
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