flipPotage Saint-Germain (Pea Velouté)
Potage Saint-Germain (Pea Velouté)
Why this dish? Germaine was born in Saint-Germain-en-Laye, and this creamy pea soup is precisely named 'Saint-Germain' in French culinary tradition: a gourmet nod to her birthplace, and a simple everyday bourgeois dish.
A tender green pea velouté, bound with butter, served piping hot with small golden croutons. The evening or family lunch soup, soft and comforting.
I was often asked where I came from, and I would reply: from Saint-Germain, like the soup! At home, the meal always began with a soup, and that of fresh peas was the color of spring on the plate. My mother would melt a knob of butter at the last minute, never before, so that it kept its shine. A few croutons browned in the pan, and we would wait patiently for the rest of dinner.
- •Fresh shelled peas (or split peas) — abundantly (soup base)
- •Onion — 1 (aromatic)
- •Butter — a good knob (binding and richness)
- •Lettuce heart — 1 (sweetness)
- •Stale bread — a few slices (croutons)
Potage Saint-Germain (Pea Velouté)
A tender green pea velouté, bound with butter, served piping hot with small golden croutons. The evening or family lunch soup, soft and comforting.
Why this dish? Germaine was born in Saint-Germain-en-Laye, and this creamy pea soup is precisely named 'Saint-Germain' in French culinary tradition: a gourmet nod to her birthplace, and a simple everyday bourgeois dish.
I was often asked where I came from, and I would reply: from Saint-Germain, like the soup! At home, the meal always began with a soup, and that of fresh peas was the color of spring on the plate. My mother would melt a knob of butter at the last minute, never before, so that it kept its shine. A few croutons browned in the pan, and we would wait patiently for the rest of dinner.
Ingredients (period version)
- Fresh shelled peas (or split peas) — abundantly (soup base)
- Onion — 1 (aromatic)
- Butter — a good knob (binding and richness)
- Lettuce heart — 1 (sweetness)
- Stale bread — a few slices (croutons)
Ingredients
- Peas (fresh or frozen) — 500 g (base)
- Onion — 1 (aromatic)
- Lettuce heart — 1 (sweetness)
- Butter — 40 g (binding)
- Chicken broth or water — 1 liter (liquid)
- Country bread — 2 slices (croutons)
- Salt, pepper — to taste (seasoning)
Method
- Sauté the chopped onion in a little butter without browning.
- Add the peas and chopped lettuce, pour in the broth, season with salt. Cook 15 to 20 minutes.
- Blend until smooth and pass through a sieve for a velvety texture.
- Off the heat, whisk in the cold butter to bind and shine.
- Cut the bread into cubes, brown them in butter in a pan, and sprinkle over the soup just before serving.
How it was made : In classical cuisine, 'Saint-Germain' refers to any preparation based on peas. At the turn of the century, out of season, split peas were used; in spring, fresh peas from Île-de-France market gardeners made all the difference.
The contemporary twist : A spoonful of barely salted whipped cream placed in the center, and a few raw peas for texture.
Sources : Prosper Montagné, Larousse gastronomique, 1938 · Auguste Escoffier, Le Guide culinaire, 1903
Germaine Tailleferre · Charactorium
