Marrowfat Pea Soup (Potage Saint-Germain)

Total Time
Prep 15 mins
Cook 40 mins

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.

Ingredients Nutrition


  1. 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.
  2. Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
  3. Lightly blend, process or stick blender the contents of the pan (I leave some texture).
  4. Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
  5. Heat the green peas in a small saucepan for a minute or two.
  6. Add the remaining butter and the heated green peas to the marrowfat peas.
  7. To serve, garnish with a swirl of yogurt and a small parsley sprig.
  8. *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.


Most Helpful

As a Yank who resided in London for many years, I have a passion for marrowfat peas. This recipe is superb, and couldn't be easier.

pmmgbob September 22, 2009

This was 5 stars for several reasons: It tasted DIVINE!! It was easy to make and the instructions were WELL laid out and easy to follow; the ingredients were imaginative for just a "pea" soup - I LOVED the unusual additions of spinach, leeks, chervil, garden peas AND lettuce leaves, AND, it ALL worked so well!! I make marrowfat pea soup and I have several French and English recipe versions; however, this recipe bridged the gap between my pea soup recipes and I LOVED was imaginative and comforting. I made NO changes as all the ingredients were easy to source and I had some already in the pantry - a SUPERB soup, which was elegant & VERY healthy! Thanks Kathy for posting this soup - I have kept in some of my cookbooks for later delectation!!!

French Tart March 06, 2007

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