Soup-puree of green peas Saint Germain - Potage Puree St. Germain (Vitek VT-2620 soup blender)

Category: First meal
Kitchen: french
Soup-puree from green peas Saint Germain - Potage Puree St. Germain (Vitek VT-2620 soup blender)

Ingredients

Green peas (frozen) 400 gram
Leek white part 10 cm
Fresh mint 4-5 leaves
Broth (chicken or vegetable) 400-500 ml
Butter or vegetable oil 1 tbsp. l.
Salt, pepper (pepper mix) taste
Celery (optional) 1 petiole
Bacon (for serving) 100g
Croutons - croutons (for serving) 200 grams

Cooking method

  • Cut the leek into half rings. Chop celery (if used) finely too.
  • (Coarsely chopped vegetables can be chopped using the Stir for 10 seconds program.)
  • Pour oil into a jug of a soup cooker, put chopped leeks and celery.
  • Turn the soup cooker on High heat for 3-5 minutes. During the frying process, vegetables can be stirred through the loading hole so that they do not burn.
  • (You can skip this step, but I like the onion to be slightly salted.)
  • Pour the peas (and vegetables, if they have not been fried) into the jug. Pour the broth or water to cover the peas by 0.5–1 cm, no more.
  • Switch on the Soup-puree mode. (Mode duration 25 minutes with High Heat and Grind).
  • After 10 minutes, put mint leaves in the soup, season with salt and pepper to taste and cook the soup until the end of the mode.
  • Until then, fry the chopped bacon in a dry skillet for 5-6 minutes.
  • Place the bacon on a paper towel to loosen any excess fat.
  • Pour the ready-made Saint Germain pea soup into bowls and serve with croutons and bacon. Soup-puree from green peas Saint Germain - Potage Puree St. Germain (Vitek VT-2620 soup blender)
  • Bon Appetit!

The dish is designed for

4 servings

Time for preparing:

25-30 minutes

Note

Delicious soup! Such an interesting combination of mint with green peas. I recommend to cook it both for lovers of peas and for lovers of pureed soups. If mint is not available, add a second celery stalk or 3-4 leaves of Romano lettuce, for example.
Cooking on the stove: finely chopped leek and celery, fry on a spoonful of oil in a saucepan with a thick bottom. Add peas and water to coat the peas. Cook for 10 minutes after boiling. Add mint, salt, pepper and cook for another 5-7 minutes.
Grind the soup with an immersion or stationary blender. A very thick puree soup can be diluted with a little cream.
Serve green pea soup with croutons.

Tricia
: nyam: What a treat!
Bookmarked, thanks for the recipe!
Babushka
Ksenia, Ksyusha !!!! No words like it!
Ksyushk @ -Plushk @
Anastasia, Tatyana, Thank you ! Try it, I think you'll like the soup! My husband and I sit on it for two days, in different variations.
Tricia
and I already have a week of mashed soups! Potato-celery, broccoli, wild mushrooms with vegetables And now it will be such a pea!
Ksyushk @ -Plushk @
Anastasia, good week
Yarik
Ksenia, thanks for the soup! Delicious, only frozen spinach instead of celery (leftovers dangled in the freezer). Mint really goes well with peas.
Well, pure emerald)))

Soup-puree from green peas Saint Germain - Potage Puree St. Germain (Vitek VT-2620 soup blender)
Ksyushk @ -Plushk @
Yaroslavna, beautifully! Thank you for your trust .
Mirabel
Absolutely gorgeous potage! luxurious!
rina00
Very tender and tasty soup. Everyone appreciated. Of course, it was not without replacement - ordinary onions, green peas, lettuce, dried mint, cream. Thank you so much.

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