This bright, thick Fresh Pea Soup St. Germain is a simple, satisfying soup with the full-flavor of freshly picked peas. The lovely pea flavor of this soup has just a hint of fresh leek and it is topped with crisp bacon crumbles.
Fresh pea soup St. Germain is a traditional French soup that takes its name from Paris, France. The fresh peas are grown in market gardens of the surrounding suburbs and supplied to restaurants and local farmers’ markets. Fresh Pea Soup St. Germain, also known as Potage St. Germain, will be seen on restaurant menus in the Paris suburbs in the early summer when the peas are just picked and at their best.
These peas have been freshly picked from our backyard garden where we have been waiting for them to reach their ‘ready-to-pick’ stage. Summer is slow coming to our area of the country and the peas are one of the first pickings from the garden. They have a short growing season in the cool days, and as soon as the weather heats up they are gone. Fresh peas are a chore to shell but the flavor of this soup makes it all worth the effort.
On these warm, busy summer days who wants to spend a lot of time cooking in the kitchen when they can be outside in some sunshine? This is an easy soup that takes less than thirty-minutes from start to finish.
To make this classic pea soup we first crisp-cooked a few strips of bacon and used a little of the drippings to cook the leeks and garlic until soft. The chicken stock, peas, salt and white pepper was added and the pot was simmered for about ten minutes.
You will need to watch and taste this occasionally while it is simmering because if it is cooked too long the bright color of the peas will be lost. As soon as the peas are tender, transfer them and the broth into a blender, or food processor and whizz until smooth, reheat the soup and serve.
See, we told you it was easy! 🙂
On these hot summer days this thick, satisfying soup can be a meal in itself served with grilled sourdough bread and a crisp glass of Chardonnay wine.
- 3 strips of bacon
- 2 medium leeks, sliced (white and light green only)
- 2 cloves garlic, finely chopped
- 4 cups chicken broth, homemade or canned
- 3 cups freshly shelled peas, or 10-ounces package frozen peas
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground white pepper
- 1 lemon, juiced
- Fresh pea shoots or thyme leaves for garnish
- Set a large saucepan over medium heat and add the bacon strips and cook until crisp. Transfer to a paper-towel lined plate and when cool, chop and reserve.
- Spoon 2 tablespoons of the bacon drippings into a heavy-bottomed saucepan set over medium heat and when it is hot add the sliced leeks and cook, stirring frequently until soft, add the garlic and cook until fragrant, about 30 seconds. Add the chicken broth and bring to a boil.
- Add peas, reduce heat, and simmer until tender, about 7 to 10 minutes for fresh peas, about 5 to 8 minutes if using frozen peas. Remove from the heat and stir in the fresh thyme leaves and the lemon juice.
- With an immersion blender or regular blender, process the soup to a puree, thin with water or additional broth if desired.
- To serve, ladle into soup plates and garnish with the chopped bacon and pea shoots or thyme leaves.
If using frozen peas, first thaw them and rinse with cold water
Amount Per ServingCalories 204 Total Fat 4g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 2g Cholesterol 14mg Sodium 1394mg Carbohydrates 30g Fiber 9g Sugar 11g Protein 13g