Fresh Pea Soup Recipe - Allrecipes.com
Fresh Pea Soup Recipe
  • READY IN 17 mins

Fresh Pea Soup

Recipe by  

"This soup is known in France as Potage Saint-Germain, a name that 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. Croutons make an excellent garnish!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    12 mins
  • READY IN

    17 mins

Directions

  1. Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
  2. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2008

One word: exquisite. I made this recipe to serve 12, and the only changes I made were to use a large spanish onion instead of 6 medium shallots, and a little garlic salt. Once pureed this soup has a beautiful colour & texture; velvety and delicate. I absolutely loved this, and would make it again any time. Frozen peas worked just fine for me. A little bit of whipping cream & a sprig of mint garnished this very nicely. Thank you so much for the recipe!

 
Most Helpful Critical Review
Jan 03, 2008

I wasn't wowed by the taste, it was just OK. I used boullion garlic powder and doubled the butter to make this taste a little richer. If you don't have a love affair with peas, pass on this one.

 
Feb 21, 2008

Really liked this! I made a few alterations: Sauteed a clove of garlic in a bit of olive oil, used half of a small yellow onion (what I had), salt, pepper, and rosemary, (a dash of crushed red pepper (tiny tiny sprinkle), and used vegetable stock instead of water and it was fabulous! Great flavor and smooth velvety texture.

 
Nov 02, 2007

This was fantastic! I made a few small changes. I used frozen peas instead of fresh, vegetable broth instead of water and sour cream instead of whipping cream. I will definitely make this again.

 
May 18, 2008

Served this at a French themed dinner club gathering of 12 people. Added garlic, fresh rosemary, a bit of dry sherry and garlic salt. I also used frozen peas with vege broth, but only just heated the mixture before blending it. I did not strain it as I like a some texture. Finished with a sprinkling of chardonnay/garlic flavored sea salt, a dolop of sour cream and a sprig of rosemary as garnish. It was a hit getting rave reviews from everyone. It maintained its fresh look and flavor, I think in part because I did not cook for it any length of time. Everyone was asking for the recipe!

 
Feb 25, 2009

this was great! I changed a few things about it though: used a regular onion, chopped up and cooked with 1 garlic clove (mashed). I also used vegetable stock instead of the water and left a few peas "unmashed" to give it a homey feeling. I don't think it's enough for 4 servings though, more like 2.

 
Feb 20, 2009

I added 3-4 spinach leaves for color and half a potato cubed for thickness

 
Jan 09, 2009

I followed the recipe but use frozen peas, half and half, and vegetable broth (made from "Better Than Bouillon" in the vegetable flavor). Excellent, just excellent. It's sweet all by itself, it's the most beautiful shade of green (not chartreuse), it's filling and has fiber, and it's not heavy calories. I love this soup and am going to make it a permanent part of my own personal "dinner spinner". ---Fabienne

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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