French Potage Saint-GermainFeatured

French Potage Saint-Germain

This French soup is often made with fresh peas but dried Kabuki peas work just as well. Add a splash of sherry if you’re feeling indulgent.



For 4 Person(s)


  • 400 g dried Kabuki peas
  • 2 leeks
  • 1 small lettuce
  • 200 g spinach
  • 1 tsp chervil or parsley
  • 50 g butter
  • 4 tsp sugar
  • salt, black pepper


Soak the peas overnight, drain and place in a large pan.

Chop the leeks and lettuce and add to the beans with the spinach, chervil, 25 g butter, a pinch of salt, sugar, and 250 ml water.

Bring to the boil, then simmer for 40 minutes.

Blend the cooked mixture, then add another 750 ml water, and stir until it comes to a boil.

Remove from the heat, stir in another 25 g butter and serve with yoghurt and chopped chervil.

Recipe notes

 Makes: 4 to 6