Marrowfat Pea Soup (potage Saint-germain)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 leeks
• 4 cups marrowfat peas (soaked overnight* with 1 tsp baking soda)
• 12 lettuce leaves, chopped
• 12 spinach leaves, chopped
• 1 teaspoon chervil, chopped (or fresh parsley)
• 1/2 cup butter
• 2 teaspoons salt
• 4 teaspoons sugar
• 4 cups water
• 1 cup green peas (baby peas are best)

Recipe

• 1 clean the leeks, removing the tough, dark parts and discard. chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.
• 2 bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
• 3 lightly blend, process or stick blender the contents of the pan (i leave some texture).
• 4 add the remaining 3-cups of water, and stir until it comes to a boil. remove from heat.
• 5 heat the green peas in a small saucepan for a minute or two.
• 6 add the remaining butter and the heated green peas to the marrowfat peas.
• 7 to serve, garnish with a swirl of yogurt and a small parsley sprig.
• 8 *i soaked mine for two-days (second day refrigerated) because i couldn't continue with the recipe due to a commitment. didn't hurt the peas a bit.