#comfortsoup

This simple comfort soup is great for a quick and filling meal. You only need a few simple things to make it, but it's rich, tasty, and will keep you warm on cold days.

Ingredients: 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 can 14 oz cannellini beans, drained and rinsed. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a big pot, heat the olive oil over medium-low heat. Chopped celery, diced onion, and minced garlic should all be added. It will take about 5 to 7 minutes of sauting until the vegetables get soft. Add the vegetable broth and tomato chunks. Bring to a low boil. Dry thyme and cannellini beans should be added. Add pepper and salt to taste. Simmer for another 10 to 15 minutes to let the flavors mix. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

There’s something magical about French soups. They somehow manage to taste elegant even when the ingredients are humble, almost like the culinary version of “effortlessly chic”. My first encounter with Potage Saint Germain (basically, a dreamy, creamy French split pea soup) happened on a rainy evening in Paris when I walked into a tiny bistro because my umbrella gave up on life. The owner insisted I “warm the soul before fixing the umbrella,” which honestly became my life philosophy.

This soup tastes like comfort wrapped in class. It’s peasant food wearing a silk hat, and I mean that in the best way possible. If you love something soothing, thick, gently sweet from peas, and slightly smoky from good stock or ham, you’re going to adore this. And trust me, once you make it at home, you’ll start craving it every time the weather looks even slightly dramatic.

Table of contents

- Where Potage Saint Germain Comes From - Why This Soup Is So Good - Difference Between Potage Saint Germain And Split Pea Soup - If Something Goes Wrong… Here's How To Fix It - Variations And Substitutes - Pairings That Make This Soup Shine - Frequently asked questions - Conclusion

Where Potage Saint Germain Comes From

Potage Saint Germain originates from the Saint-Germain-en-Laye region of France, a place with centuries of culinary influence. While its exact birth year is fuzzy, it is primarily recorded in French cuisine from the 19th century when pureed soups became fashionable in Parisian restaurants. If you love reading culinary history, this is a good one to check: https://www.britannica.com/topic/French-cuisine

It’s said the soup was created as a celebration dish for King Louis XIV, the famous Sun King. Leave it to royalty to take humble peas and turn them into something iconic.

Source : Pinterest ( Credits to Respective food creators and photographers )

Why This Soup Is So Good

Potage Saint Germain is: • thick, creamy, velvety and comforting • mildly sweet from peas and carrots • smoky and savory if you add ham • naturally filling • easy enough for weeknights yet elegant enough for guests

Plus, it reheats beautifully, which is always a win.

If you want the smoothest texture, use a good immersion blender. I personally use this one and it whips soups into silk in seconds.

Difference Between Potage Saint Germain And Split Pea Soup

People often confuse the two, but they’re cousins, not twins.

Potage Saint GermainClassic Split Pea SoupFrench recipeMore American or NordicUsually made with fresh peas or tender green split peasMostly dry split peasHas cream, butter, or both for richnessUsually no creamSofter, sweeter flavor profileSmokier, more rusticOften served pureed and silkySometimes left chunky

Potage St Germain Soup - Cream Of Green peas Soup

Potage St. Germain soup is a classic French soup featuring green peas as the star ingredient. It is known for its velvety texture, vibrant green color, and the delicate balance of sweetness and savory notes. This comforting and flavorful soup can be customized with variations to suit different preferences and dietary needs. A bowl of Potage St. Germain is a satisfying and delicious way to enjoy the flavors of green peas in a warm and creamy soup.

- 100 g Green peas (fresh) - 25 g Onion (finely chopped) - 10 g Garlic (finely chopped) - 25 ml Butter - 500 ml Vegetable broth - 2 grams each Bouquet garni (a bundle of herbs like thyme, parsley, and bay leaf) - 5 g Salt - 5 g Pepper - 50 ml Fresh cooking Cream (heavy cream also can be used) - Croutons (Accompaniment) - Fresh mint leaves (Garnish) -

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.

Add the green peas to the pot and sauté for a couple of minutes.

Pour in the chicken or vegetable broth and add the bouquet garni. Season with salt and pepper.

Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes until the peas are tender.

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Remove the bouquet garni from the pot and discard it.

Use an immersion blender or a regular blender to puree the soup until smooth. Be careful if using a regular blender; blend in batches and allow the soup to cool slightly before blending.

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Return the soup to the pot and stir in the heavy cream. Heat the soup gently, but do not boil.

Adjust the seasoning if necessary.

To serve, ladle the Potage St. Germain into bowls. Garnish with chopped fresh mint and a dollop of crème fraîche or Greek yogurt if desired.

Serve the soup with croutons or toasted bread on the side for added texture.

- Fresh Peas: If using fresh peas, blanch them briefly in boiling water before adding them to the soup. This helps retain their bright green color and enhances their flavor.

- Sautéing Aromatics: Sauté onions and leeks in butter or olive oil before adding the peas and broth. This step adds depth and complexity to the soup's flavor.

- Pureeing: Use an immersion blender or countertop blender to puree the soup until smooth and creamy. For a silkier texture, pass the soup through a fine-mesh sieve.

- Cream: Incorporate heavy cream gently to avoid curdling. Heat the soup without boiling once the cream is added.

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If Something Goes Wrong… Here's How To Fix It

• Soup too thick? Add warm stock or a splash of milk. • Soup too thin? Simmer uncovered a bit longer. • Peas not soft enough? Cook longer. Old peas take forever, it’s not you. • Flavor tastes flat? Add a pinch of salt and a tiny splash of lemon. • Soup tastes grassy? Add a touch of cream, it mellows the earthiness. • Looks dull? A swirl of cream on top makes everything instantly prettier. • Over-salted? Add a diced potato and simmer, then puree. • Texture grainy? Your peas needed more time. Cook until mushy then blend.

Variations And Substitutes

• Swap ham with crispy bacon or smoked turkey • Make it vegetarian with vegetable stock and skip the meat • Add a handful of spinach for extra color • Stir in mint leaves for a fresh twist • Replace cream with coconut milk for dairy-free richness • Use frozen peas instead of fresh, it tastes just as good • Add croutons or fried shallots for crunch.

Source : Pinterest ( Credits to Respective food creators and photographers )

Pairings That Make This Soup Shine

• Crusty baguette or toasted sourdough • Sharp cheese like aged cheddar or Comté • Crispy potato rösti • Roasted chicken or herb grilled cod • Apple and walnut salad ( Waldorf salad ) • Light white wines like Sauvignon Blanc

And if you want the perfect French-style soup bowls, these are genuinely worth it: 👉 Ceramic Soup Bowls With Handles.

Other Soups

Frequently asked questions

QuestionAnswerWhy is my soup not blending smooth?Your peas aren’t soft enough. Cook longer until they surrender happily.Can I skip the cream?Yes, it will be lighter but still delicious. Add more butter for richness.Why does my soup taste bland?Add salt, a pinch of sugar and a squeeze of lemon to balance flavors.Can I freeze this soup?Absolutely. It freezes beautifully for up to 2 months.My peas take forever to cook, help?Old peas are stubborn. Soak them for 30 minutes before cooking.Can I use yellow peas instead of green?Yes, but the color changes. Still tastes great.Why is my soup brownish instead of green?Overcooking or using very old peas. Add spinach while blending to fix color.Can I add vegetables?Yes, carrots, celery, potatoes, even leeks work wonderfully.Can I use only fresh peas?Yes, but cooking time is shorter. Frozen peas work too.How do I make it fancy for guests?Serve in small bowls with cream swirl and crispy bacon topping.

Conclusion

Potage Saint Germain is one of those soups that makes you feel cozy, hugged, and quietly proud that you made something so elegant with such simple ingredients. Whether you’re cooking for yourself on a moody evening or trying to impress someone who claims they “don’t like peas,” this soup works every time.