📝 About This Recipe
Named after the historic Saint-Germain-en-Laye region outside Paris, this classic French potage is the ultimate celebration of the garden pea. This chilled version transforms the humble legume into a silk-smooth, vibrant green elixir that is both deeply nourishing and incredibly refreshing. By utilizing high-quality plant-based fats and fresh herbs, we elevate this traditional bistro staple into a modern masterpiece of plant-based protein.
🥗 Ingredients
The Soup Base
- 5 cups Fresh or Frozen Sweet Peas (thawed if frozen; high-quality petite pois preferred)
- 2 tablespoons Extra Virgin Olive Oil (plus more for drizzling)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 2 Shallots (finely minced)
- 2 cloves Garlic (smashed and peeled)
- 4 cups Vegetable Stock (chilled or room temperature; low sodium)
- 1 medium Yukon Gold Potato (peeled and diced small for natural creaminess)
Herbs and Seasoning
- 1/2 cup Fresh Mint Leaves (loosely packed)
- 3 tablespoons Fresh Chives (roughly chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon White Pepper (ground)
The Finish and Garnish
- 1/2 cup Full-Fat Coconut Milk or Cashew Cream (for richness)
- 1 handful Pea Shoots (for garnish)
- 2 Radishes (shaved paper-thin)
👨🍳 Instructions
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1
Prepare a large bowl with ice and water (an ice bath) and set it aside; this will be used to shock the soup to maintain its vibrant green color later.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the sliced leeks and shallots with a pinch of salt.
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3
Sauté the leeks and shallots for about 8-10 minutes until they are soft and translucent. Do not let them brown, as this will dull the color of the final soup.
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4
Add the smashed garlic and the diced potato to the pot. Cook for another 3 minutes, stirring frequently to prevent sticking.
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5
Pour in the vegetable stock. Increase the heat to medium-high and bring the mixture to a gentle boil, then reduce to a simmer.
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6
Simmer the potato and leek mixture for 10-12 minutes, or until the potato chunks are completely tender when pierced with a fork.
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7
Add the peas to the simmering liquid. If using fresh peas, cook for 3-4 minutes; if using frozen, cook for only 2 minutes until just bright green and tender.
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8
Immediately remove the pot from the heat. Stir in the fresh mint and chives. The residual heat will wilt them without losing their fresh flavor.
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9
Working in batches, transfer the mixture to a high-speed blender. Add the coconut milk or cashew cream at this stage.
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10
Blend on high for at least 60 seconds until the soup is completely smooth and aerated. Add the lemon juice, salt, and white pepper during the last few seconds of blending.
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11
For a truly professional 'Crème' texture, pour the blended soup through a fine-mesh sieve into a metal bowl. Use the back of a ladle to push the liquid through.
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12
Place the metal bowl containing the strained soup into the prepared ice bath. Stir occasionally until the soup is cold. This 'shocks' the chlorophyll, keeping the soup a stunning emerald green.
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13
Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
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14
Before serving, taste and adjust seasoning. Cold dishes often need a bit more salt than hot ones. Ladle into chilled bowls and garnish with pea shoots, shaved radishes, and a swirl of olive oil.
💡 Chef's Tips
To maintain the brightest green color, never overcook the peas; they should only be in the hot liquid for a few minutes. If the soup is too thick after chilling, thin it out with a splash of cold vegetable stock or water. Always use white pepper instead of black pepper to maintain the pristine aesthetic of the pale green cream. Using a high-speed blender is the secret to the 'Crème' texture—it breaks down the pea skins more effectively than a standard food processor. If you cannot find fresh pea shoots, microgreens or a single mint leaf make beautiful alternative garnishes.
🍽️ Serving Suggestions
Pair with a crisp, dry Sancerre or a chilled Sauvignon Blanc to complement the herbaceous notes. Serve alongside warm, crusty sourdough bread with a vegan herb butter. A side of roasted asparagus with lemon zest makes for a beautiful thematic spring lunch. For an extra touch of luxury, top with a spoonful of vegan crème fraîche or almond-based yogurt. Serve in small glass shooters for an elegant, refreshing appetizer at a summer garden party.