Marrowfat Pea Soup (Potage Saint-Germain)

• leeks↗2
• cups marrowfat peas (soaked overnight* with 1 tsp baking soda)↗4
• lettuce leaves, chopped↗12
• spinach leaves, chopped↗12
• teaspoon chervil, chopped (or fresh parsley)1
• cup butter↗1⁄2
• teaspoons salt↗2
• teaspoons sugar↗4
• cups water↗4
• cup green peas (baby peas are best)↗1

Step-by-step instructions

1. 1

   Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.

2. 2

   Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.

3. 3

   Lightly blend, process or stick blender the contents of the pan (I leave some texture).

4. 4

   Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.

5. 5

   Heat the green peas in a small saucepan for a minute or two.

6. 6

   Add the remaining butter and the heated green peas to the marrowfat peas.

7. 7

   To serve, garnish with a swirl of yogurt and a small parsley sprig.

8. 8

   *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.