Crème Saint-Germain - Pureed Pea Soup

I was asked this recipe last night by a friend and also if it's on the blog (then it would have been easy to share it). But no, it wasn't on the blog, but it definitely should as it's delicious, easy to make and a great starter even for a fine dinner! And it's also quite seasonal as it's Shrovetime soon and that's when we Finns eat pea soup. I've posted earlier a recipe for the Finnish pea soup, but this pea soup is a completely different thing. It's vegetarian and made from fresh or frozen peas (not from dried ones as the Finnish one). You can also bring it to next level by adding sparkling wine to it just before serving!

I want to post this recipe straight away to deliver it to my friend, so I'm now posting it without photos. Luckily I found some pea shots I've taken previously I could put here, but I'll take the photos next time, when I'm making it. That might take time, as we are soon moving to a new home, but I'm quite sure the new home will be a lot better for photography than this apartment. I'm so waiting for it!!!

Edit 14.7.2020: Added new photos :) And yes, we are very happy at our "new" home.

Crème Saint-Germain - Pureed Pea Soup
Author: Tuulia / Kitchenfoxtales     Preparation Time: 15 min     Cooking time: 15 min
Serves: 4 (as a starter)     Calories per serving*: 215 kcal

A smooth pea soup made from fresh or frozen green peas. Whipped cream gives a lovely soft and airy substance to it. Enjoy!

Ingredients:

• 250-300 g peas (fresh or frozen)
• 1 small onion, chopped
• 2-3 Tbsp chopped, fresh parsley (+more for garnishing)
• 700 ml vegetable broth (glutenfree, if needed)
• 1 Tbsp butter
• 2 Tbsp wheat flour (or 2-3 Tbsp rice flour for a glutenfree version)
• 150 ml cream
• salt

Instructions:

1. Bring the vegetable broth to a boil. Add the fresh peas, onion and parsley and cook for 5-10 minutes (if you are using frozen peas, cook first only onion and parsley and add the frozen peas after 5 minutes and cook for a cuople of minutes after that). (
2. Puree the soup with a blender and then sieve it through a fine mesh strainer (don't skip this step: it's really worth all the trouble to make a silky soup). Discard the hard parts that remain in the strainer.
3. Mix flour with butter into a smooth paste. Bring the soup to boil and add the flour-butter mix. Stir the soup until evenly distributed. Cook for a couple minutes constantly stirring until the soup is thickened.
4. Season with salt.
5. Whip the cream. Add half of it to the soup just before serving it, divide onto plates and dollop the rest of the cream on top of the portions.
6. Garnish with fresh parsley.

*Nutritional information is based on average values and is a rough estimate.

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