New Menu Fresh Pea Soup :: Good Recipes

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Fresh Pea Soup

"This soup is thought in France as Potage Saint-Germain, a name that comes from a suburb of Paris in which peas was cultivated in market gardens. If clean peas are not to be had, use frozen peas, but thaw and rinse them before use. Croutons make an exceptional garnish!"

Ingredients :

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
three cups fresh shelled inexperienced peas
salt and pepper to taste
three tablespoons whipping cream (non-compulsory)

Instructions :

Prep : 5M	Cook : 4M	Ready in : 17M

Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots till smooth and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the warmth to medium-excessive, bring to a boil, then reduce warmness to low, cover, and simmer till the peas are tender, 12 to 18 minutes.
Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir within the cream if the usage of, and reheat. Season to flavor with salt and pepper before serving.

Notes :

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