Crème Saint-Germain
Purée of Fresh Pea Soup
Ingredients
Preparation
Serves 4
This soup featured as the first course in the menu for a wedding attended by then mayor of Puycelsi M Bousquet and his wife at the Hostellerie St. Antoine, Albi in 1925. Fresh peas, usually puréed, are linked with Saint Germain.
Generally the fresh peas are cooked à la française, and then puréed; they may also simply be cooked in salt water. The soup is made by simply adding bouillon and cream to the purée.
- 4 cups fresh peas – shelled
- 1 lb (450 g) of peas in pod yields about 1 cup
- 6 cups (1.5 l) chicken stock or vegetable water
- 1/4 cup heavy cream
- Salt and pepper
- 2 tbs butter
- 2 tbs flour
- 1/4 cup fresh peas – shelled and blanched for five minutes
- 1/3 cup fresh water cress – finely chopped
- Boil the peas as quickly as possible uncovered in salt water until they are soft. Remove 1/4 cup of the peas for the garnish while they are still crunchy. Drain, if desired save the water for use instead of stock.
- Pass the peas through a food mill or grind in a blender or food processor adding 1 cup of stock. If necessary work through a sieve with a wooden spoon to remove any remaining skins.
- Return the purée to the pot and add the chicken stock. Whisking constantly to develop a smooth texture. Season with salt and pepper to taste.
- Blend the butter and flour until smooth in a saucepan and add 1/2 cup of hot stock. Whisking until well dispersed, then add to the remaining stock. Bring to a boil, reduce heat and cook gently while adding the heavy cream.
- Pour into a warmed tureen or individual bowls and garnish with the blanched peas and chopped watercress.
