St. Germain Cream Soup
6 servings
45 minutes
The 'Saint-Germain' purée soup is an exquisite dish of European cuisine named after an aristocratic district in Paris. This delicate, velvety soup delights with a harmonious blend of sweet green peas, savory bacon, and the soft aroma of leeks. Legend has it that it originated in French palace kitchens, captivating discerning gourmets with its refinement. Its lightness makes it a wonderful option for an elegant lunch or dinner. Made with meat broth, it gains a rich flavor, while fresh parsley leaves add an elegant finishing touch. This soup not only pleases the palate but also warms the soul – a perfect choice for those who appreciate classic culinary traditions and gastronomic sophistication.
1
Boil water in a pot, add a little salt, and pour in the peas. Cook for 3 minutes after boiling, then drain. Set aside half a cup of peas in a separate dish.
- Salt: to taste
- Green peas: 0.5 kg
2
Wash the leek, slice it into thin rings, and chop the bacon. Heat oil in a pan, sauté the onion until soft. Add peas to the pan, pour in about a cup of broth, and simmer on low heat for 10-12 minutes.
- Leek (white part): 2 pieces
- Bacon: 100 g
- Butter: 2 tablespoons
- Green peas: 0.5 kg
- Meat broth: 2 glasss
3
Blend the vegetables boiled in broth or strain them through a sieve.
4
Transfer the prepared puree to a separate pot, add the remaining broth, sugar, allspice, salt to taste, and heat over medium heat for 5-7 minutes.
- Meat broth: 2 glasss
- Sugar: 1 teaspoon
- Ground black pepper: pinch
- Salt: to taste
5
Add the previously set aside green peas. Garnish with parsley leaves when serving.
- Green peas: 0.5 kg
- Parsley: to taste
