Bistro-style Pea Soup

In the ancestral French-Canadian homeland – France, of course – Potage Saint-Germain is a dish that modern gastronomes might sample at the finest Parisian bistros. Named for the Paris suburb where residents cultivated peas in market gardens, this simple soup offers a striking green color and fresh garden scent. It’s easy to make at home, great hot or cold, and a perfect addition to every Connecticut cook’s repertoire, especially if you grow peas in your own garden. If freshly shelled peas are not available, frozen peas work almost as well.

By Amy Nawrocki and Eric D. Lehman | April 15, 2022

Ingredients

SERVINGS: Serves 4 as appetizers; 2 as main course

2 tablespoons butter
¾ cup thinly sliced leeks (one small or half large, dark green leaves removed)
2 cups water (or vegetable or chicken stock, for richer flavor)
2 cups shelled green peas
½ tablespoon salt
3 tablespoons heavy cream
2 tablespoons mint, finely chopped
Ground pepper
Crème fraîche or sour cream (garnish)

Preparation

In a medium saucepan, melt butter over medium heat. Toss in leeks and cook until soft, ~3 minutes. Add water, peas, and salt, and bring to a boil. Reduce heat, cover pot, and cook until peas are tender, 10-15 minutes (5-7 for frozen peas). In a food processor or blender, purée peas using as much cooking water as needed for a smooth soup, at least 1½ cups. Add more liquid if desired. Return to pan, stir in heavy cream, and reheat. Serve hot and garnish with a dollop of crème fraîche, sprinkled mint, and black pepper.