Quick Potage Saint Germain Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRESH PEA SOUP



Fresh Pea Soup image

This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!

Provided by Lizz C.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 17m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream

Steps:

  • Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
  • Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g

POTAGE SAINT-GERMAIN



Potage Saint-Germain image

Categories     Soup/Stew     Blender     Food Processor     Leafy Green     Bake     Mint     Leek     Pea     Gourmet

Yield Makes about 8 cups, serving 6

Number Of Ingredients 11

For the croutons
1 1/2 cups 1/2-inch cubes of French or Italian bread
2 tablespoons unsalted butter, melted
For the soup
the white part of 2 leeks, chopped and washed well
2 tablespoons unsalted butter
3 cups chicken broth
4 cups shelled fresh green peas or two 10-ounce packages frozen
4 cups chopped lettuce, rinsed and drained
1/2 cup fresh mint leaves
1/4 cup chilled heavy cream if desired

Steps:

  • Make the croutons:
  • In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350°F. oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp. Season the croutons with salt. The croutons may be made 1 day in advance and kept in an airtight container.
  • Make the soup:
  • In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil. Add the peas and the lettuce and simmer the mixture, covered partially, for 10 minutes, or until the peas are tender. Stir in the mint and in a blender or food processor purée the soup in batches. The soup may be made 1 day in advance and kept covered and chilled. Return the soup to the pan, season it with salt and pepper, and reheat it over moderately low heat, stirring, until it is hot.
  • In a small bowl beat the cream until it is thickened slightly but still pourable and season it with salt. Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a skewer or knife through the drops, forming decorative patterns. Serve the soup with the croutons.

MARROWFAT PEA SOUP (POTAGE SAINT-GERMAIN)



Marrowfat Pea Soup (Potage Saint-Germain) image

Marrowfat peas can be purchased online or in a specialty store. Swirl a little sourcream or yogurt on the top of each serving. Found this recipe online.

Provided by Kathy228

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 leeks
4 cups marrowfat peas (soaked overnight* with 1 tsp baking soda)
12 lettuce leaves, chopped
12 spinach leaves, chopped
1 teaspoon chervil, chopped (or fresh parsley)
1/2 cup butter
2 teaspoons salt
4 teaspoons sugar
4 cups water
1 cup green peas (baby peas are best)

Steps:

  • Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.
  • Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
  • Lightly blend, process or stick blender the contents of the pan (I leave some texture).
  • Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
  • Heat the green peas in a small saucepan for a minute or two.
  • Add the remaining butter and the heated green peas to the marrowfat peas.
  • To serve, garnish with a swirl of yogurt and a small parsley sprig.
  • *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.

Nutrition Facts : Calories 196.2, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 923.7, Carbohydrate 12.6, Fiber 2.8, Sugar 5.8, Protein 3.2

POTAGE SAINT-GERMAIN (CREAMY GREEN PEA SOUP)



Potage Saint-Germain (Creamy Green Pea Soup) image

Uses the freshest green peas you can find. If unavailable, use good quality frozen peas. Don't forget to serve this soup with a bottle of your best boojoelay or a Michelob. From Vegetarian: The Best Ever Recipe Collection.

Provided by COOKGIRl

Categories     Vegetable

Time 23m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 -3 shallots, finely minced
2 cups fresh stock
3 cups shelled fresh green peas or 3 cups frozen peas
3 -4 tablespoons whipping cream (optional)
salt
fresh ground black pepper
crouton
fresh minced chervil

Steps:

  • NOTE: if using frozen peas, thaw first.
  • In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally.
  • Add 2 cups stock or water and the green peas, season with salt and pepper.
  • Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally.
  • When the peas are tender, transfer the soup to a large bowl and using a hand held immersion blender process the soup until very smooth.
  • Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling.
  • Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top.

Nutrition Facts : Calories 292.4, Fat 12.4, SaturatedFat 7.5, Cholesterol 30.5, Sodium 95.1, Carbohydrate 34.8, Fiber 11.1, Sugar 12.3, Protein 12.4

More about "quick potage saint germain recipes"

FRENCH PEA SOUP (POTAGE SAINT-GERMAIN) - MAD ABOUT MACARONS

From madaboutmacarons.com
5/5 (3)
Total Time 35 mins
Category Appetizer, Light Lunch, Starter
Published Mar 7, 2023


ST-GERMAIN SOUP (FRESH PEA SOUP) | RICARDO - RICARDO CUISINE
In a pot, soften the onions in the butter. Add the broth and potato and bring to a boil. Simmer for 20 minutes or until the potato is tender.
From ricardocuisine.com


POTAGE ST GERMAIN RECIPE - GROUP RECIPES
Add items to your shopping list. 4 cups chicken broth; 1 medium onion, chopped finely; 1 carrot, chopped finely; 4 lettuce leaves; 2 sprigs fresh mint; 2 tsp. sugar
From grouprecipes.com


POTAGE SAINT-GERMAIN - ONLINE CULINARY SCHOOL (OCS)
Oct 29, 2018 Cooking Tips for Potage St. Germain Soak the Split Peas for Smooth Soup. To achieve a smoother texture, soak the green split peas overnight. This step softens the peas and ensures they cook faster, resulting …
From onlineculinaryschool.net


POTAGE ST GERMAIN JULIA CHILD RECIPES
10 Best French Potage Soup Recipes | Yummly. Potage St. Germain {Minted Pea and Lettuce Soup} The Bojon Gourmet. lemon, leeks, croutons, butter, pea pods, water, lettuce, russet …
From tfrecipes.com


THE MAGIC PAN POTAGE ST GERMAIN - BLOGGER
Apr 25, 2015 Add water, chicken stock and peas and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally for 30 minutes.
From cookforrestcook.blogspot.com


THE MAGIC PAN: POTAGE ST. GERMAIN - LOST DISHES
Preparation. In Dutch oven combine ham bone, water, chicken stock and peas. Bring to boil over medium heat. Reduce heat and simmer, stirring occasionally, 30 minutes.
From lostdishes.com


QUICK POTAGE SAINT GERMAIN RECIPE - RECIPEOFHEALTH
Get full Quick Potage Saint Germain Recipe ingredients, how-to directions, calories and nutrition review. Rate this Quick Potage Saint Germain recipe with 2 (13 1/2 oz) cans chicken broth, 1 …
From recipeofhealth.com


FRENCH PEA SOUP: SIMPLE POTAGE SAINT GERMAIN - 31 DAILY
Apr 19, 2021 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 …
From 31daily.com


POTAGE SAINT GERMAIN - FRENCH COOKING ACADEMY
Nov 29, 2020 Potage Saint Germain is a classic French soup using pureed split green peas as a base. It is cooked with pork belly, carrot, onions and leeks. ... Today, the culinary appellation « À la Saint-Germain » refers to a recipe made …
From thefrenchcookingacademy.com


PEA SOUP RECIPE - POTAGE SAINT GERMAIN
Makes 8 servings. Ingredinets. 2 medium sized leeks; 1 onion, peeled and chopped; 4 carrots, peeled and sliced thinly; 3 cloves garlic, peeled and pressed or minced
From easy-french-food.com


MAGIC PAN’S POTAGE ST. GERMAIN (PEA SOUP) - COPY ME THAT
2/3 cup finely chopped leeks or green onions ⅔ cup finely chopped leeks or green onions
From copymethat.com


POTAGE SAINT-GERMAIN - A RECIPE FOR A TASTY PEAS SOUP
Sep 26, 2017 Dans une casserole, faites fondre le beurre à feu moyen. Ajoutez l'oignon rouge et faites frire pour 2 à 3 minutes.
From thelanguageskitchen.com


COOKING TIP OF THE DAY: POTAGE ST. GERMAIN - FRESH PEA SOUP
Recipe: Potage St. Germain - Fresh Pea Soup All you need: 4 tablespoons butter 6 shallots, finely chopped 6 cups shelled fresh peas or frozen peas, thawed and rinsed 4 cups fat free chicken …
From cookingtipoftheday.blogspot.com


JUST MAKE STUFF: POTAGE ST. GERMAIN
Remove ham bone. Gradually stir in the milk and cream. Add ham and chicken. Simmer, stirring occasionally, about 10 to 15 minutes. Potage St. Germain soup should be served with a dollop of sour cream and a splash of sherry.
From justmakestuff.com


OUR 17 BEST ST-GERMAIN DRINKS - EPICURIOUS
Dec 14, 2024 (Apparently, each bottle of St-Germain contains the essence of 1,000 fresh elderflowers.) And, by the way, the name St-Germain is for St‑Germain‑des‑Prés, a historic …
From epicurious.com


QUICK POTAGE SAINT GERMAIN RECIPES
For the croutons: 1 1/2 cups 1/2-inch cubes of French or Italian bread: 2 tablespoons unsalted butter, melted: For the soup: the white part of 2 leeks, chopped and washed well
From tfrecipes.com


Related Search