Potage Saint Germaine

Potage Saint Germaine Fresh Pea Soup
Potage Saint Germaine
Fresh Pea Soup
Last year, Pam’s wonderful cousin invited us to dinner at the French Laundry.  We were enjoyed a memorable evening of great food, company and wine.  What I remember most from that evening was my wife’s reaction to one of the many Dishes  This dish was garnished with five or six peas.  Pam remarked on how could a simple pea taste so good?  The answer is simple.  Use FRESH peas and do little to them.
I would like to share a very simple fresh pea recipe that will delight your family and guest. Spring is here and so is Northern California’s pea crop, just waiting for your at your local Farmer’s Market.

Potage Saint Germaine
Fresh Pea Soup
¼ cup unsalted butter
1 small Head of Lettuce.  I use butter lettuce.  Separate the leaves
The whites of one Leak. Finely chopped
3 to ¾ cup of a very good Chicken Stock.  Vegetable Stock may be substituted
Few Sprigs of Parsley
Few Sprigs of Chervill
1 pound of FRESH Shelled Peas
Salt and Pepper
Heavy Cream for the Garnish
Now you will be surprised how simple the cooking procedure is.  I bet it will take you longer to shell the peas than it will to make the soup!
Melt the unsalted butter in a heavy saucepan.  Add the leaks and cook for five minutes.  Don’t forget to stir.  Now add the lettuce and cook for another minute or two.
Add the stock, herbs and peas.  Bring to a boil.  Reduce the heat to low and simmer for 10 minutes or until the peas or tender.
Puree the soup in a food processor or blender.  Do a little at a time!  Rinse your pan and returned the soup adding salt and pepper to taste.  Gently reheat without boiling!
Serve in individual soup bowls and swirl in some heavy cream.
Enjoy your First Taste of Spring”




Thank you