You are here

Potage St.Germain

Chef.at.Home's picture
Ingredients
  Shelled fresh peas/750 milliliter frozen green peas 3 Pound (3 Cups / 1 Kilogram)
  Boston lettuce/Large bibb lettuce 2
  Leeks 2 Small, cleaned and sliced
  Water 1 Liter (4 Cups)
  Salt To Taste
  Butter 30 Milliliter (2 Tablespoon)
  Rich cream/Light cream 125 Milliliter (1/2 Cup)
Directions

Place in saucepan the shelled fresh peas or frozen peas, the lettuce coarsely shredded and the leeks.
Add the water and salt.
Bring to boil, then cook over medium heat until peas are tender: 15 minutes for fresh peas, 10 minutes for frozen peas.
Then drain the vegetables and reserve the liquid.
Pass the vegetables through a strainer or a presse-puree.
Return the puree to the saucepan and thin to the desired consistency with the reserved liquid.
Bring back to a boil, then add gradually the butter and the cream, while beating constantly.
Taste for seasoning and serve at once.
To serve cold, omit the butter and add the cream when ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pea

Rate It

Your rating: None
4.11923
Average: 4.1 (13 votes)