St. Germain Soup

Pea soup is a classic comfort dish that’s loved for its rich, hearty flavor. This recipe takes the traditional pea soup up a notch by incorporating a delightful combination of peas, onions, and a variety of seasonings. The result is a creamy and satisfying soup that’s perfect for a comforting meal.

In this guide, we’ll provide you with detailed instructions on how to make this delicious pea soup. We’ll list the ingredients you need and walk you through the cooking process, step by step. Additionally, we’ll share some tips and suggestions to help you achieve the best possible outcome for your pea soup.

Let’s get started by listing the ingredients and then move on to the instructions.

INGREDIENTS:

• 2 cans of peas (reserving 1/2 cup)
• 1 onion (cut into 4 pieces with a clove stuck in each)
• 1 tablespoon of salt
• 1 saltspoon of pepper
• 1 teaspoon of sugar
• 1 bay leaf
• 1 sprig of parsley
• 2 tablespoons of butter
• 2 tablespoons of flour
• 6 cups of water
• 2 cups of milk

INSTRUCTIONS:

1. Prepare the Peas: Begin by opening two cans of peas, but be sure to reserve 1/2 cup of peas from one of the cans. Drain the remaining peas from both cans.
2. Double Boiler Cooking: Place the drained peas into a double boiler. To enhance the flavor, add the onion cut into four pieces, with a clove stuck in each piece. This will infuse the soup with a subtle hint of spice. Additionally, season the peas with 1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, a bay leaf, and a sprig of parsley. Cover the double boiler and let the ingredients cook together for approximately half an hour.
3. Mash and Add Water: After the initial cooking, use a potato masher to gently mash the contents of the double boiler. This step helps create a smoother consistency. Next, add 6 cups of water to the soup mixture. Once you’ve added the water, bring the soup to a boil.
4. Prepare the Roux: While the soup is heating up, prepare a roux by combining 2 tablespoons of butter and 2 tablespoons of flour in a separate bowl. Mix them together until you achieve a smooth and paste-like consistency.
5. Add Roux to Soup: Once the soup is boiling, gradually stir in the prepared roux. Continue stirring to ensure the roux is fully incorporated into the soup. Let the soup cook for an additional fifteen minutes, allowing it to thicken and develop flavor.
6. Strain and Reheat: After the additional cooking time, it’s time to strain the soup. Press the soup through a fine sieve or strainer to remove any solids, including the onion pieces and bay leaf. This will leave you with a smooth and velvety pea soup.
7. Add Milk and Reserved Peas: Return the strained soup to the double boiler and add 2 cups of milk. Then, incorporate the reserved 1/2 cup of peas that were set aside earlier. Reheat the soup gently, ensuring it’s thoroughly heated.
8. Season and Serve: Before serving, taste the pea soup and adjust the seasoning as needed. You can add more salt and pepper to suit your taste preferences. Serve the soup hot and consider garnishing it with croutons for added texture and flavor.

TIPS:

• Consistency Control: If you prefer a thinner soup, you can adjust the water-to-pea ratio during the cooking process. Add more water if you want a lighter consistency or less water for a thicker soup.
• Flavor Variations: Feel free to customize the seasoning to your liking. You can add herbs like thyme or a splash of lemon juice for a unique twist.
• Crouton Options: When serving with croutons, consider homemade croutons for an extra touch of freshness. Simply cube some bread, toss it with olive oil and your favorite herbs, and toast until golden brown.

This pea soup recipe offers a delightful blend of flavors and textures, making it an ideal choice for a comforting meal. Whether enjoyed on a chilly evening or as a satisfying lunch option, this pea soup is sure to become a favorite in your household.