Nothing says Spring like fresh peas! This soup is as old-school as it gets. History attributes its invention to the court of Louis the XIV’s. Before moving his court to Versailles, the king held court at the château of St. Germain. When court was finally moved to Versailles, the king’s gardener planted among other edibles, the sweet pea. The original recipe consisted of fresh peas, lettuce, white leeks, and a mirepoix. The perfect spring fare. Simple, fresh, classic.
A classic is a classic not because it conforms to certain structural rules, or fits certain definitions. It is a classic because of a certain eternal irrepressible freshness. – Edith Wharton
Potage Saint Germain (Fresh Pea Soup)
1 Leek, green removed, finely minced
1 tbsp Butter
1 Potato, cubed
4 cups Chicken broth
1/2 Boston lettuce, minced
1/4 cup Fresh mint, minced
4 cups Fresh sweet peas
Salt and pepper, to taste
1/2 cup Cream 15% optional
- In a heavy saucepan, soften the leeks in the butter. Add the broth and potato and bring to a boil. Simmer for about 20 minutes or until the potato is tender.
- Add the peas, lettuce, and mint and bring to boil. Simmer for about 2 minutes. In a blender, purée the soup until smooth. You can also use a hand mixer. Personally, I prefer my soup with A LOT of crunch. If you like your soup silky smooth, use the blender and strain.
- For a richer fare, add cream. For a lighter fare, skip this step.
- Season with salt and pepper.
- When servicing, garnish with croutons if desired.