Fresh pea soup (Potage Saint-Germain) from The Best of Gourmet 1992: Featuring the Flavors of France (page 116) by Gourmet Magazine Editors

  • chicken stock
  • lettuce
  • Show all ingredients...

  • EYB Comments

    Can substitute frozen peas for fresh peas and Italian bread for French bread. Soup can be made 1 day ahead and chilled.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen peas for fresh peas and Italian bread for French bread. Soup can be made 1 day ahead and chilled.

  • ksg518 on May 15, 2019

    This is a wonderful spring soup I've been making since it first came out in Gourmet magazine. (Yikes - that was a long time ago!) It can be served hot or cold. I especially love the addition of the mint.

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