Puree Soup "Saint-Germain"
Soups • European
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 20 oz
- White Part of Leek 2 pieces
- Bacon 5 oz
- Butter 2 tablespoons
- Chicken Broth 15 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.
Step 5
Add the previously set aside green peas. When serving, garnish with parsley leaves.
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