♥ I am not really a soup person. I’m not sure what it is but there is just something about soup that I can’t take to. There really isn’t many soups that I will eat willingly.
♥ The weather has gotten really cold here in Sydney town. I’m rugging up in scarves, cardigans and my new boots every day, and we’re pulling out the extra blankets at night. It may not be as cold as at BabyMac’s place but it’s still pretty damn cold.
♥ There has been much confusion about what was actually served in the first class restaurant on board the R.M.S Titanic (I think a menu was found only really recently) but a cookbook was released in 1997 that recreated recipes that were thought to have been served – they used recipes from the time plus looked at what was served on other White Star Line ships. “Last Dinner On the Titanic: Menus and Recipes from the Great Liner” includes some wonderful recipes and history on the Titanic and the different dining areas.
♥ When I was younger my Mum and I would create “Titanic dinners” for my family. We’d plan the menu, decorate the table and get dressed in our nicest clothes. The above cookbook was our go-to book.
So, what does all of this have to do with anything? Well, this recipe of course! Potage Saint-Germain, or Spring Pea Soup, is one of the meals in the “Last Dinner On the Titanic: Menus and Recipes from the Great Liner”, one of the meals that we had at one of our Titanic dinners, one of the only soups I’ll eat and is the perfect meal for these cold nights!
I love to serve it with toast and butter and a big splodge of crumbled fetta in the middle. It’s also great to freeze to have on hand for an easy meal – simply freeze straight after blending and then follow the rest of the steps.
- 1 tbsp butter
- 1/2 cup sliced leek, white part only
- 1/4 tsp each salt and pepper
- Pinch of granulated sugar
- 2 cups shelled fresh or frozen tiny peas
- 1 cup shredded romaine (cos) lettuce
- 1 tbsp chopped fresh chervil or parsley
- 6 cups chicken or vegetable stock
- Fresh chervil or parsley sprigs
- In a large saucepan, melt butter over medium heat: add leeks, salt, pepper, and sugar. Cook, stirring, for 5 minutes or until softened. Add peas, lettuce, chervil, and 1 cup of stock; cover and cook over medium heat for 5 minutes or until peas are tender.
- Working in batches and adding remaining stock, puree soup in blender or food processor; blend until very smooth. Strain through fine sieve and adjust seasoning if necessary.
- Return to pan and reheat until steaming; skim off any foam. Ladle into serving bowls; garnish with a sprig of chervil or parsley.