Potage Saint-Germain Soup is a legendary dish from French haute cuisine. It is named after the Saint-Germain-en-Laye region of France, which was famous for its green peas in the 18th and 19th centuries. It’s considered a Royal Dish, as it was served at the French royal court, particularly during the time of Louis XIV.

While the name “Saint-Germain“ is French, the dish is a classic pea soup often associated with both French and German culinary traditions (where it’s known as Erbzensuppe). This rich and creamy soup recipe uses the traditional European technique of using fresh green peas, stock, and cream to create a smooth, refined purée, and it has remained unchanged for centuries.

Potage Saint Germain Soup recipe

Ingredients for Potage Saint – Germain Soup:

  1. Butter – 2 big spoons
  2. Onions – 2, sliced thin
  3. Chicken stock – 5 cups
    Potato – 1, cut into pieces
  4. Frozen green peas – 4 cups
    Lettuce chopped – 2 cups
  5. Cream – ½ cup
  6. Salt and pepper powder – As per taste
  7. Croutons and basil leaves – To decorate

How to prepare Potage Saint – Germain Soup?

  1. Heat butter in a saucepan and sauté sliced onions.
  2. Add stock and potatoes, and boil the contents on a low flame for 20 minutes.
  3. When potatoes are well-cooked, add peas and lettuce and boil for 2 minutes.
  4. Allow the contents to cool.
  5. Grind the contents in a mixer, then strain the soup.
  6.  Add cream to the soup, and finally salt & pepper.
  7. Mix the contents well and decorate with ingredients no: 7 just before you serve.

Archive: Vanitha Magazine July 15-31, 2018

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