Recipe by carolinajen4
I'm not a pea person. The only time I ever chose to eat peas was fresh, cold peas in a big salad slathered in ranch dressing. Then I was at Trader Joe's and this bag of frozen, organic peas was calling my name. I found this recipe in The Cook's Encyclopedia of Vegetartan Cooking by Linda Fraser. This soup is amazing and easy. It can be an elegant start to a full course meal or just a simple, easy dinner served with a salad and crusty bread. Either way, you won't be disappointed. 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. Sounds good to me.
- 2 tablespoons butter
- 2 -3 shallots, finely chopped
- 3 cups thawed frozen peas (can use fresh)
- 3 -4 tablespoons whipping cream (optional)
- salt & freshly ground black pepper
- crouton, to garnish
Directions See How It's Made
- Melt butter in a heavy saucepan or flameproof casserole. Add the shallots and cook for about 3 minutes, stirring occasionally.
- Add 2 cups water and the peas, and season with salt and pepper.
- Cover and simmer for 12 minutes, stirring occasionally.
- When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.
- Place soup back into the saucepan, stir in the cream, if using, and heat through without boiling. Season with salt and pepper and serve hot garnish with croutons.