Potage St. Germain is a French green pea soup that has season’s fresh peas along with a couple of other vegetables and a base of Bechamel sauce, which makes it creamy, hearty, and delicious. Here, I have modified the way of making this green pea soup by cooking the vegetables in a pressure cooker and then bringing everything together in a pot.
This easy pea soup recipe is perfect for a winter evening as a vegetarian soup recipe. Often I like to make it protein-packed by making the roux with some chicken stock. With this, it turns into a delicious bowl of soup to get cozy with.
Fresh Green Pea Soup Ingredients
The ingredients for this French green pea soup, known as Potage St. Soup, are almost similar to the traditional way of making it. It has fresh green peas, potato, leeks, mint leaves, and/or a combination thereof. I have tried numerous combinations and even added a couple more veggies to it and it has been amazing every time. Just made sure to use the peas in a greater proportion for that beautiful green color.
Let’s see how I made the Pea soup this time.
- Green Peas
- Potato
- Mint leaves
- Butter
- Olive Oil
- Garlic
- All-purpose Flour
- Milk
- Salt & Pepper
Green Pea Soup Recipe Instructions
- Here, I start by pressure-cooking the peas, potato, and fresh mint leaves with a pinch of salt. Once they are cooked and cooled down completely, put them in a blender to make a puree.
- Then I make the Béchamel sauce. In a heavy bottom pan, heat the butter and oil. Saute the garlic lightly before adding the flour. Now pour the milk and whisk everything together. There should be no lumps in the sauce. Add the pepper. Do not add salt as the vegetable puree already has some in it.
- Once the sauce is creamy, pour the vegetable puree into it. It should thicken up as it simmers. Check seasoning and add salt as needed. Turn off the heat when you think the consistency is perfect.
If you want to make it protein-packed and healthier, then you can use chicken stock instead of milk to make the sauce. Or, use a combination of chicken stock and cream for that perfect creamy finish to it.
You can also add some more veggies to it, in case you have a toddler at home like I do. It won’t be original but hey, you know you are feeding vegetables to your kids. Keeping the proportion of peas more, I have tried this easy pea soup recipe with carrots, sweet corn, spring onions, button mushrooms, pumpkin, etc. Just a handful of each of them makes this soup hearty.
More Soup Recipes
Have you tried this recipe? I would love to hear about it.
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Potage St. Germain is a french green pea soup which has season's fresh peas along with a couple of other vegetables and a base of Bechamel sauce, which makes it creamy, hearty and delicious. Here, I have modified the way of making this green pea soup by cooking the vegetables in a pressure cooker and then bringing everything together in a pot.
- 2 cups Green Peas
- 1 Potato Medium – Cut in cubes
- 8 Mint leaves
- Salt to taste
- 1 tsp Pepper Powder
- 1 tbsp Butter
- 2 tbsp Olive Oil
- 5 Cloves of Garlic
- 1 tsp All-purpose Flour
- 3 cups Milk
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Pressure cook the peas, potato and mint with salt and water till they are cooked. Once it cools down completely, blitz it into a puree.
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In a heavy bottom pan, heat the butter and oil. Saute the garlic lightly before adding the flour. Now pour the milk and whisk everything together. There should be no lumps in the sauce.
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Add the pepper.
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Pour the vegetable puree in the sauce and mix everything. It should thicken up as it simmers. Check seasoning and add salt as needed. turn off the heat when you think the consistency is perfect.
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Serve hot.
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