Potage Saint-Germain (Creamy Green Pea Soup)

Submitted by COOKGIRl

"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."

 

• Ready In: 23mins
• Ingredients: 9
• Serves: 2

ingredients

• 29.58 ml butter
• 2-3 shallots, finely minced
• 473.18 ml fresh stock
• 709.77 ml shelled fresh green peas or 709.77 ml frozen peas
• 44.37-59.16 ml whipping cream (optional)
• salt
• fresh ground black pepper

• Garnish

• crouton
• fresh minced chervil

directions

1. NOTE: if using frozen peas, thaw first.
2. In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally.
3. Add 2 cups stock or water and the green peas, season with salt and pepper.
4. Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally.
5. 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.
6. Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling.
7. Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top.