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This soup is known in France as Potage
Saint-Germain, a name which comes from a suburb of Paris where peas
used to be cultivated in market gardens. If fresh peas are not
available, use frozen peas, but thaw and rinse them before use.
Ingredients
Method
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Melt the butter in a pan, add the
shallots and cook for 5 minutes, stirring occasionally.
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Add 500ml water and the peas,
season with pepper and salt.
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Cover and simmer for 15 minutes
for fresh peas or frozen peas up to 20 minutes, stirring
occasionally.
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When the peas are tender, ladle
them to blender with little water and process until smooth.
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Strain the soup into the pan, stir
in the cream, heat through without boiling. Season with pepper
and salt, serve hot garnished with croutons. Serves 2.
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