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Taste and atmosphere
About
A famous split or fresh pea soup originating from the fields of Yvelines, traditionally served with fresh cream and croutons.
Flavors, dishes and restaurants
Cuisine
Potage Saint-Germain is one of the most deep-rooted starter dishes in the culinary history of Yvelines. Named after the historical agricultural zones of the region, this soup is prepared by simmering fresh green peas with chicken stock, leeks, and fresh herbs. Spanning from royal courts to local taverns, it stands out for its velvety texture and vibrant aroma. You can find authentic venues serving this soup using the Harita section. It remains a timeless classic across the gastronomy of France.
Ingredients
- 500g fresh green shelled peas
- 1 leek (white part only)
- 50g butter
- 1 liter chicken or vegetable stock
- 100ml fresh liquid cream
- Salt, pepper, and fresh mint leaves
Preparation
- Melt butter in a large pot and sauté the finely chopped leeks until soft.
- Add the peas and the chicken stock, then simmer for about 20 minutes until the peas are tender.
- Blend the soup thoroughly using a hand blender until perfectly smooth, then stir in the fresh cream.
- Heat over low heat for 2 more minutes, season with salt, pepper, and mint, then serve hot with croutons.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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Crémet de Rambouillet
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