St. Germain Cream Soup

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
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Nadia Galinova
St. Germain Cream Soup
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22/02/2022
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Preparation
12 min.
Cooking
30 min.
Тotal
42 min.
Servings
6
"We want you to try this deliciout St. Germain Cream Soup. Dont forget about the croutons"

Ingredients

  • leeks - 3.5 oz (100 g)
  • carrots - 3.5 oz (100 g) or 2 medium - sized carrots
  • peas - 9 oz (250 g) fresh or frozen
  • potatoes - 9 oz (250 g) or 2 medium - sized
  • butter - 2 oz (55 g)
  • milk - 2 cups (500 ml)
  • water - 2 cups (500 ml)
  • black pepper - 2 pinches (ground)
  • salt - 1 and 1/2 tsp.
  • For the croutons
  • bread - 3 slices
  • butter - 0.5 oz (15 g)
  • garlic - powder or spray
  • salt - by taste
measures

How to cook

Chop the leeks and stew them in 1 oz (30 g) of butter for 5 minutes over medium heat.

Add the carrots in thin circles, the potatoes in small pieces or flakes and the peas.

Pour about 2 cups (500 ml) of water, add salt and boil for 20 minutes under a lid.

Make sure the vegetables are cooked through and if they need a little longer, continue cooking for another 5 minutes. Fresh peas usually need a little more time than frozen peas.

Pour the milk, add the remaining butter and black pepper and leave the vegetable cream soup to simmer for another 5 minutes.

Meanwhile, prepare the croutons by cutting the bread into small cubes.

Melt the butter and fry the croutons in it.

Spray them with garlic spray or sprinkle then with a pinch of garlic powder and add a little salt.

Blend or liquidize the finished pea soup until it is very smooth and delicate.

It will definitely be harder for you with a liquidizer than with a blender, due to the fine pea flakes, which must be perfectly blended and not noticeable.

Distribute the hot cream soup into 6 small bowls (as an appetizer), sprinkle them with boiled whole peas (optional) and the prepared crispy and fragrant croutons.

Wonderful St. Germain Cream Soup!

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