Fresh pea soup
A traditional French soup that combines fresh peas and lettuce with leeks or shallots to make a thick creamy soup. The name comes from the Comte de Saint-Germain, who was a minister under King Louis XVI.
|2||leeks, finely chopped||600 g|
|1||Boston lettuce, coarsely chopped||200 g|
|1/2 cup||fresh mint, coarsely chopped||26 g|
|1 tbsp||canola oil||15 mL|
|3 cups||chicken broth, low-sodium||750 mL|
|2 cups||water||500 mL|
|4 cups||frozen peas||500 g|
|ground pepper to taste [optional]|
|1/4 cup||creamy soy preparation for cooking [optional]||65 mL|
- Prepare the vegetables: wash the leeks well, then chop them finely. Wash the lettuce, then chop it coarsely. Coarsely chop the mint.
- Heat the oil in a saucepan over moderately low heat, then add the leeks and sauté 2-3 min, with stirring, until they are softened. Pour in the broth and water, then bring to a boil. Add the peas and lettuce, then simmer, partially covered (to reduce discoloration), 7-8 min, or until the peas are tender.
- Stir in the mint, then purée the soup in a blender or food processor. Return the soup to the pan, season it with salt and pepper, then reheat it 2-3 min until it is hot.
- Ladle the soup into bowls, drizzle the soy preparation on each serving and serve.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
Nutrition Facts Table
per 1 Serving (260g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Calcium, Copper, Phosphorus, Vitamin B2, Vitamin B6, Vitamin E, Zinc
- Good source of :
- Fibre, Iron, Magnesium, Niacin, Potassium, Vitamin B1, Vitamin C
- Excellent source of :
- Folacin, Manganese, Vitamin A, Vitamin K
- Diet-related health claims :