Puree Soup "Saint-Germain"

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of fresh green peas, you can use cooked lentils. Leeks are preferable to onions as they have a mild, slightly sharp taste and give dishes a distinctive aroma.

Ingredients

Salt - to taste
Green Peas - 17.6 oz
White Part of Leek - 2 pieces
Bacon - 3.5 oz
Butter - 2 tablespoons
Chicken Broth - 17 fl oz
Sugar - 1 teaspoon
Ground Black Pepper - a pinch
Parsley - to taste

Step by Step guide

Step 1

In a pot, bring water to a boil, add a little salt, and add the peas. Cook for 3 minutes after boiling, then drain in a colander. Set aside half a cup of peas in a separate dish.

Step 2

Wash the leeks, slice them into thin rings, and finely chop the bacon. In a skillet, heat the butter and sauté the leeks until soft. Add the peas to the skillet, pour in about a cup of broth, and simmer on low heat for 10–12 minutes.

Step 3

Blend the cooked vegetables in the broth with a blender or strain through a sieve.

Step 4

Transfer the resulting puree to a separate pot, pour in the remaining broth, add sugar, fragrant pepper, and salt to taste, and heat on medium for 5–7 minutes.