Potage Saint-Germain
This French pea soup recipe is one of my favorite comfort dishes, also known as Potage Saint-Germain. This French dish proves that peas are more than just a side dish but deserves a place on your table as a main meal. Whether you have fresh peas from the garden or supermarket, or frozen peas, I have had excellent results with all of them. This recipe makes you feel like a French chef genius with very little effort. More exceptional soups, Easy Garlic Soup, Creamy Pumpkin Soup, and Parsnip Soup.
You can make your soup with a good chicken stock, simple stock, or brown stock, if you have some, or just plain water. My favorite is a good ham stock, which I keep after having boiled a piece of ham. This is so delicious, and small pieces of the ham can be added to your finished soup.
It really is up to you which stock you choose, but this soup is very tasty whichever method you prefer. Why not experiment and see which is best for you? There are many good stock cubes on the market, too, and most of us have some in our cupboards.
When it comes to garnishing your pea soup, you can make some fresh croutons or sprinkle your soup with little pieces of crispy bacon. It is so good with crusty bread, and of course, freshly made French bread is always a winner.
Adding just cream will result in a thinner soup, whereas using crème fraîche will give a slightly thicker, richer, and tangier soup. Did you know you can make your own crème fraîche, which is equal to store-bought in quality and far less expensive? Make crème fraîche yourself.
Can soup be fashionable? Maybe, as Potage Saint-Germain, the French name for this soup is named after the chic Parisian suburb.
This pea soup recipe is great for family meals or for entertaining at any time of year - Enjoy!
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❤️Why You'll Love This Recipe
- Quick & easy: Ready in under 30 minutes.
- Versatile: Works with fresh or frozen peas.
- Elegant yet cozy: Perfect for family dinners or impressing guests.
- Healthy indulgence: Creamy without being heavy.
- French flair: Because everything tastes better with a little joie de vivre.
📝Ingredients Notes
Printable recipe card below has ingredient amounts and instructions.
- butter
- onion, or shallots
- fresh peas, or frozen peas
- chicken stock, water, brown stock, simple stock, or ham stock
- fresh cream or crème fraîche
- Salt & pepper
- Croutons or crispy bacon for garnish
☝️This recipe makes 4 generous bowls.
☝️Best in spring when peas are sweetest.
- Peas: Fresh peas or frozen peas work equally as well.
- Stock: It's your choice: Ham stock adds depth and a hint of smokiness. Chicken stock is lighter, while water makes it vegetarian.
- Cream: Crème fraîche gives a tangy richness; regular cream is smoother.
What To Serve With French Pea Soup
- Crusty French bread
- A simple green salad with vinaigrette
- Cheese board
Substitutions
- Vegan? Swap butter for olive oil and cream for coconut cream.
- No stock? Use vegetable bouillon cubes or water.
- Garnish ideas: Parmesan shavings, crispy bacon bits, mint leaves, or toasted pine nuts.
Kitchen Tools Needed
- Heavy-bottomed saucepan
- Wooden spoon (yes, it matters!)
- Blender or immersion blender
- Ladle
- Soup bowls
Instructions
- Melt butter in saucepan, add onion/shallots, and sweat until soft.
- Add peas and stock/water. Season lightly. (Commercial stock is already salty.)
- Bring to a boil, then simmer 20 minutes.
- Blend until smooth with a hand blender in the pot or counter blender. Stir in cream.
- Taste, adjust seasoning, reheat gently (no boiling).
- Serve hot with croutons or bacon.
Important Notes
Wine Pairing Suggestions 🍷
- Sauvignon Blanc: Crisp, grassy notes are nice with the peas.
- Chardonnay: Creamy balance.
- Rosé from Provence: Light, playful.
Storage Notes ❄️
- Fridge: 3 days in airtight container.
- Freezer: Up to 3 months. Thaw on kitchen counter.
Expert Tips ✔
- Always taste before serving, as peas vary in sweetness.
- Add mint for a refreshing taste.
- For a silky texture, strain soup after blending.
Secrets 🤫
- A splash of white wine while sweating onions adds depth of flavor.
- Garnish with a drizzle of truffle oil for luxury. (Truffle oil is an infused cooking oil, usually olive oil or a neutral flavor oil like grapeseed oil with real truffle bits, extract, or artificial flavors. FYI: Truffles are underground mushrooms in the fungi family.)
❔FAQ
Yes, it reheats beautifully-just don't boil it after adding the cream or crème fraîche.
This recipe is for fresh or frozen peas. But you can certainly go ahead and use dried peas. Keep in mind it will make a different, heavier soup. You can thin it out with broth or cream.
Don't overcook peas, and add cream after blending. Note: The more cream you add, the lighter the soup will be in color.
📖 Recipe
Pea Soup Recipe
Ingredients
- 1 oz butter
- 1 medium onion or 2 or three shallots finely chopped
- 3 cups fresh shelled peas about 3lbs of fresh garden peas; or 3 cups frozen peas
- 2 cups water, chicken or ham stock
- 3 tablespoons fresh cream or crème fraîche
- Salt and pepper to taste
- Croutons to garnish
Instructions
- Melt the butter in a heavy bottomed saucepan and add the onions or shallots, gently cooking them by sweating them until they are soft.
- Add the peas, water or stock.
- Add salt and pepper to taste and bring to the boil.
- Simmer immediately and cook for about 20 minutes depending on the size of the peas as you may need a little longer if the peas are large.
- When cooked, process the peas or blend them until smooth in a food processor or by hand blender and stir in the cream or crème fraîche.
- Heat thoroughly without boiling the soup.
- Taste at this point and adjust seasoning to taste.
- Serve hot with freshly made croutons.
Notes
Tips
- Always taste before serving, as peas vary in sweetness.
- Add mint for a refreshing twist.
- For a silky texture, strain soup after blending.
- A splash of white wine while sweating onions adds depth.
- Garnish with a drizzle of truffle oil for luxury.
Serve with:
- Crusty French bread
- A simple green salad with vinaigrette
- Cheese board
Nutrition
Food Safety
- Cool soup before refrigerating, so it does not sit warm in the fridge too long.
- Reheat to steaming hot (165°F) before serving.
- Never refreeze thawed soup.
Did you make this & like it, or not, let us know?!