Marrowfat Pea Soup (Potage Saint-Germain) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Marrowfat peas can be purchased online or in a specialty store. Swirl a little sourcream or yogurt on the top of each serving. Found this recipe online. Ingredients:
2 leeks |
4 cups marrowfat peas (soaked overnight* with 1 tsp baking soda) |
12 lettuce leaves, chopped |
12 spinach leaves, chopped |
1 teaspoon chervil, chopped (or fresh parsley) |
1/2 cup butter |
2 teaspoons salt |
4 teaspoons sugar |
4 cups water |
1 cup green peas (baby peas are best) |
Directions:
1. 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.
2. Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
3. Lightly blend, process or stick blender the contents of the pan (I leave some texture).
4. Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
5. Heat the green peas in a small saucepan for a minute or two.
6. Add the remaining butter and the heated green peas to the marrowfat peas.
7. To serve, garnish with a swirl of yogurt and a small parsley sprig.
8. *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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