Marrowfat Pea Soup (Potage Saint-Germain)

Recipe by Kathy228
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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