Marrowfat Pea Soup Potage Saint Germain
Immerse yourself in the velvety richness of Marrowfat Pea Soup Potage Saint Germain, a classic French-inspired dish that transforms humble ingredients into a gourmet experience. This hearty soup combines tender, nutty marrowfat peas with a delicate medley of sautéed leeks, onion, carrot, and celery, all simmered in a fragrant broth infused with thyme and bay leaf. Puréed to a silky texture, this comforting potage is elevated further with a touch of optional heavy cream for added indulgence. Perfect for cozy evenings, it’s garnished with fresh parsley and served with crusty bread to soak up every last spoonful. Ideal for vegetarians and packed with flavor, this soothing recipe is a testament to the beauty of simplicity in French cuisine. Perfect for meal prep or a rustic dinner party, this dish warms both body and soul.
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Recipe Information
Ingredients
- 250 grams dried marrowfat peas
- 50 grams butter
- 2 medium leeks (white and light green parts only)
- 1 medium onion
- 1 medium carrot
- 1 medium celery stalk
- 1.5 liters vegetable stock
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 milliliters heavy cream (optional)
- 2 tablespoons fresh parsley (for garnish)
- 1 loaf crusty bread (to serve)
Instructions
Rinse the dried marrowfat peas thoroughly under cold water. Place them in a large bowl and cover with cold water. Soak overnight or for at least 8 hours. Drain and set aside.
Slice the leeks, dice the onion, carrot, and celery into small pieces to maintain a uniform cooking time.
In a large soup pot, melt the butter over medium heat. Add the leeks, onion, carrot, and celery. Sauté gently for 10 minutes, or until the vegetables are soft but not browned.
Add the drained marrowfat peas to the pot and stir to combine with the vegetables.
Pour in the vegetable stock, then add the thyme sprigs, bay leaf, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 1 hour, or until the peas are soft and tender.
Remove the thyme sprigs and bay leaf from the pot. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and purée, then return it to the pot.
If using, stir in the heavy cream for added richness. Taste and adjust seasoning with more salt and pepper, if needed.
Serve the soup hot, garnished with freshly chopped parsley, and a slice of crusty bread on the side for dipping.
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 8425 mg | 366% | |
| Total Carbohydrate | 469.8 g | 171% | |
| Dietary Fiber | 71.5 g | 255% | |
| Total Sugars | 58.0 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 750 mg | 58% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 6426 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
