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Fresh Pea Soup

Rated as 4.65 out of 5 Stars
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"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!"
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Ingredients

17 m servings 195
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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


Per Serving: 195 calories; 10.3 20.2 6.8 31 202 Full nutrition

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Reviews

Read all reviews 87
  1. 108 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

One word: exquisite. I made this recipe to serve 12, and the only changes I made were to use a large spanish onion instead of 6 medium shallots, and a little garlic salt. Once pureed this soup...

Most helpful critical review

I wasn't wowed by the taste, it was just OK. I used boullion garlic powder and doubled the butter to make this taste a little richer. If you don't have a love affair with peas, pass on this on...

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One word: exquisite. I made this recipe to serve 12, and the only changes I made were to use a large spanish onion instead of 6 medium shallots, and a little garlic salt. Once pureed this soup...

This was fantastic! I made a few small changes. I used frozen peas instead of fresh, vegetable broth instead of water and sour cream instead of whipping cream. I will definitely make this aga...

Really liked this! I made a few alterations: Sauteed a clove of garlic in a bit of olive oil, used half of a small yellow onion (what I had), salt, pepper, and rosemary, (a dash of crushed red ...

Served this at a French themed dinner club gathering of 12 people. Added garlic, fresh rosemary, a bit of dry sherry and garlic salt. I also used frozen peas with vege broth, but only just hea...

this was great! I changed a few things about it though: used a regular onion, chopped up and cooked with 1 garlic clove (mashed). I also used vegetable stock instead of the water and left a few ...

I added 3-4 spinach leaves for color and half a potato cubed for thickness

I followed the recipe but use frozen peas, half and half, and vegetable broth (made from "Better Than Bouillon" in the vegetable flavor). Excellent, just excellent. It's sweet all by itself, it'...

Very good soup! What a nice treat since it is change from the usual split pea soup. I did use frozen peas & chicken broth, a stick blender and I did not strain it. We really enjoyed it. Next t...

This has become a mainstay this late spring, and will probably remain one, as long as the farmers' market has fresh peas for sale. I add a half teaspoon of white pepper and a scant teaspoon of ...