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Pea Soup Saint-Germain
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.
Ingredients
| 6 slices | bread, whole wheat, for the croutons | 220 g | |
| 3 tbsp | olive oil, for the croutons | 45 mL | |
| 2 | leeks, finely chopped | 600 g | |
| 1 | Boston lettuce, or curly leaf, coarsely chopped | 200 g | |
| 1/2 cup | fresh mint, coarsely chopped | 26 g | |
| 1 tbsp | butter, unsalted | 14 g | |
| 3 cups | chicken broth | 750 mL | |
| 2 cups | water | 500 mL | |
| 4 cups | frozen peas | 500 g | |
| 1 pinch | salt [optional] | 0.2 g | |
| ground pepper to taste [optional] | |||
| 1/4 cup | whipping cream 35% [optional] | 65 mL |
Before you start
A blender or food processor will be very useful to purée the soup.
Method
-
Make the croutons.
- Prepare the vegetables : wash the leeks well, then chop them finely. Wash the lettuce, then chop it coarsely. Coarsely chop the mint.
- Melt the butter 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.
- In a small bowl, beat the cream until it is thickened slightly but still pourable. Ladle the soup into bowls, drizzle the cream on each serving, garnish with croutons, and serve.
Remarks
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
Nutrition Facts Table
per 1 serving (300 g)
|
Amount % Daily Value |
|
Calories 240 |
|
Fat 8 g 13 % |
|
Saturated
1.9 g
10 % |
|
Cholesterol 0 mg |
|
Sodium 610 mg 26 % |
|
Carbohydrate 35 g 12 % |
|
Fibre 7 g 30 % |
|
Sugars 13 g |
|
Net Carbs 28 g |
|
Protein 9 g |
|
Vitamin A 61 % |
|
Vitamin C 36 % |
|
Calcium 8 % |
|
Iron 28 % |
Claims
This recipe is :- Excellent source of :
- Fibre, Folacin, Iron, Magnesium, Manganese, Selenium, Vitamin A, Vitamin B1, Vitamin K
- Good source of :
- Niacin, Phosphorus, Potassium, Vitamin B6, Vitamin C, Zinc
- Source of :
- Calcium, Copper, Pantothenic Acid, Vitamin B2, Vitamin E
- Low :
- Cholesterol, Saturated Fat
- Free :
- Added Sugar, Trans Fat
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 1 ½ |
| Vegetables | 1 |
| Fats | 1 |
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Members' Reviews
Davia
2010-04-30T06:56:25+00:00 april 30, 2010 | I would make this recipe againAll the household loved it, including our 2.5 year ols daughter!
Useful
ldeclou
2010-02-25T17:01:21+00:00 february 25, 2010Soup too bland, had to add more spices and add-ins to make it tasty.
Useful
jonie
2009-12-15T16:28:27+00:00 december 15, 2009I enjoyed it, but husband and 2 1/2 year old gave it a thumbs down. I found it tastier when I added a no salt spice. Also used sour cream instead of cream.
Useful
sbasham
2009-07-21T20:08:35+00:00 july 21, 2009 | I would make this recipe againFantastic soup! I never would have thought these ingredients together would have made such a delicious soup. We've made it several times over the summer.
Useful
Top Reviews
View All Reviewssbasham
july 21, 2009 | I would make this recipe againFantastic soup! I never would have thought these ingredients together would have made such a delicious soup. We've made it several times over the summer.
Useful
Davia
april 30, 2010 | I would make this recipe againAll the household loved it, including our 2.5 year ols daughter!
Useful
ldeclou
february 25, 2010Soup too bland, had to add more spices and add-ins to make it tasty.
Useful
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