📝 About This Recipe
Named after the Comte de Saint-Germain, this elegant soup is a cornerstone of classic French cuisine, traditionally prepared with fresh spring peas or high-quality dried split peas. Unlike its rustic counterparts, Potage Saint-Germain is celebrated for its silky, refined texture and the delicate balance of smoky bacon and aromatic herbs. It is a comforting yet sophisticated dish that transforms the humble pea into a masterpiece of Parisian gastronomy.
🥗 Ingredients
The Soup Base
- 2 cups Dried green split peas (rinsed and picked over for stones)
- 3 tablespoons Unsalted butter (high-quality French butter preferred)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 1 medium Yellow onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 pieces Celery stalks (finely diced)
- 2 pieces Garlic cloves (minced)
Liquid and Aromatics
- 6 cups Chicken stock (low-sodium, or use vegetable stock for vegetarian)
- 4 ounces Smoked slab bacon or pancetta (cut into a single thick piece for flavoring)
- 1 Bouquet Garni (thyme sprigs, parsley stems, and 1 bay leaf tied together)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon White pepper (freshly ground)
The Finish and Garnish
- 1/2 cup Heavy cream (optional, for added richness)
- 2 tablespoons Fresh mint leaves (finely chiffonaded)
- 2 slices Sourdough bread (cut into 1/2-inch cubes for croutons)
- 1/2 cup Frozen petit pois (blanched briefly for a pop of bright green color)
- 1 tablespoon Extra virgin olive oil (for toasting croutons)
👨🍳 Instructions
-
1
Rinse the split peas thoroughly under cold running water until the water runs clear. Drain and set aside.
-
2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat. Add the sliced leeks, onion, carrots, and celery.
-
3
Sauté the vegetables (the 'mirepoix') for about 8-10 minutes until they are soft and translucent, but not browned. This slow sweating builds the flavor base.
-
4
Stir in the minced garlic and cook for just 1 minute until fragrant.
-
5
Add the rinsed split peas to the pot, stirring to coat them in the butter and vegetable juices.
-
6
Pour in the chicken stock and add the slab of bacon and the bouquet garni. Bring the mixture to a gentle boil.
-
7
Reduce the heat to low, cover the pot partially, and simmer for 60 to 70 minutes. The peas should be completely tender and starting to fall apart.
-
8
While the soup simmers, prepare the croutons by tossing the bread cubes with olive oil and a pinch of salt. Toast in a pan or oven at 375°F (190°C) until golden brown and crisp.
-
9
Once the peas are soft, remove the slab of bacon and the bouquet garni. Discard the herbs; you may dice the bacon and return it to the soup or reserve it for another use.
-
10
Using an immersion blender, purée the soup until perfectly smooth. For a truly 'Saint-Germain' professional finish, pass the puréed soup through a fine-mesh sieve (chinois) into a clean pot.
-
11
Return the soup to low heat. Stir in the heavy cream (if using) and season with salt and white pepper to taste.
-
12
Gently fold in the blanched petit pois to add texture and a vibrant green contrast to the puréed base.
-
13
Ladle the hot soup into warmed bowls. Garnish with the golden croutons and a sprinkle of fresh mint or parsley.
💡 Chef's Tips
Always use white pepper instead of black to maintain the beautiful, clean green color of the soup. If the soup becomes too thick after puréeing, thin it with a little extra warm stock or water until it reaches a velvety consistency. For a vegetarian version, omit the bacon and use a high-quality vegetable stock with a drop of liquid smoke or smoked paprika. Sweating the leeks and onions slowly is crucial; browning them will change the delicate flavor profile and darken the color. Passing the soup through a sieve is the 'secret' step that separates a rustic pea soup from a true French Potage.
🍽️ Serving Suggestions
Serve with a chilled glass of crisp Sancerre or a dry Riesling to cut through the richness. Pair with a side of crusty baguette and a slab of salted French butter. A dollop of crème fraîche on top adds a lovely tangy finish. Serve as a sophisticated starter for a multi-course dinner featuring roasted poultry or fish. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette.