Potage St-Germain, my easy supper when I need some push in the evening. It is creamy and thick, but I used pancetta as topping instead of cheese and crouton. This recipe you could easily serve for four people.
- 40g Butter
- 4 tbsps finely chopped shallots
- 1litre vegetable stock or water
- 400g shelled peas
- pinch of sugar
- 4tbsps Crème fraîche
- salt and pepper
- Crouton and blue cheese (my version 200g fried pancetta)
- If you topping with pancetta, dry pan fry the pancetta in medium heat until is golden brown and set aside.
- Melt the butter in a large saucepan over medium heat. Add the shallots and fry, stirring, for 2 to 3 minutes, or until soft. Add the stock, peas, sugar and salt and pepper to taste and bring to the boil, uncovered. Simmer for 15 to 20 minutes, or until the peas are very tender.
- Strain the peas and reserve the cooking liquid. Processs the peas in a food processor or blender, then return the purée to the pan. Gradually stir in the cooking liquid until you have the desired consistency.
- Reheat the soup. Stir in the crème fraîche and adjust the seasoning. Serve immediately with blue cheese and croutons (pancetta) sprinkled over.
This are one of the everyday cooking, or as a starter for a party. I think kids will like it too when their sort of refuse to eat their green. Bon appetit!