Pea soup "Saint-Germain"

Pea soup "Saint-Germain"

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  1. Peas 700 g
  2. Butter 40 g
  3. Leek 100 g
  4. Carrot 130 g
  5. Onions 100 g
  6. Thyme 2 sprigs
  7. Rosemary 1 sprig
  8. Petiole celery 1 petiole
  9. Bay leaf 4 pcs.
  10. Parsley 2 sprigs
  11. 2 cloves of garlic
  12. Black peppercorns 10 pcs.
  13. Meat broth 2 l
  14. Bacon 100 g
  15. Salt 1.5 tbsp
  16. Toast to taste
  • Main Ingredients: Pork, Onion, Carrot, Celery, Garlic
  • Serving 8 servings
  • World CuisineFrench Cuisine


Step 1.

Rinse the peas in cold water and soak in 1.5 liters of water for 12 hours.

Step 2

To collect a garnish bouquet: in thyme leaves, wrap thyme, rosemary, celery, bay leaf and reliably bandage with culinary thread.

Step 3

Chop onions, carrots and bacon.

Step 4

Melt the butter in a saucepan and fry the onions for 1 minute over medium heat.

Step 5

Add carrots and fry for another 2 minutes.

Step 6

Add bacon and fry for 1-2 minutes over medium heat.

Step 7

Add peas, peas, garlic and salt, mix.

Step 8

Add 2 liters of meat broth and bring to a boil, the broth can be replaced with vegetable.

Step 9

Reduce heat to low, cover the pan with a lid and cook for 1 hour.

Step 10

Remove the garni bouquet from the soup and chop the soup with a hand blender. Serve croutons and cream for the soup.