A soft and sweet green purée, this delicate soup captures the freshness of young peas simmered in stock and gently bound with butter and flour, a springtime staple from both rural and noble French tables.
FR / EN
Potage aux petits pois / Pea Soup
Regional Style
Classic Bourgeois Cuisine
Servings
Serves Four
Ingredients
- 500 g fresh or frozen young peas
- 30 g butter
- 30 g flour
- 1 liter light chicken or veal stock (bouillon)
- Salt, to taste
- Croutons or thin toast, for serving
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Cook the Peas
Place the peas in a saucepan and cover with lightly salted boiling water. Simmer until the peas are very soft and thoroughly cooked. Drain them well and immediately pass them through a fine sieve or tamis to obtain a smooth purée. Discard the skins and fibrous remains.
Make the Roux
In a clean saucepan, melt the butter over gentle heat. Add the flour and stir constantly to form a blond roux. Allow it to cook for a minute or two, ensuring it does not take on any color.
Add the Stock and Purée
Gradually pour the hot stock into the roux, whisking continuously to avoid lumps. Once well blended, add the purée of peas. Stir well and bring to a slow simmer.
Simmer and Refine
Let the soup cook gently for 15 to 20 minutes, allowing the flavors to combine thoroughly. If needed, skim off any foam or surface residue. Adjust the seasoning with salt to taste.
To Serve
Serve the soup piping hot in a warmed tureen or in deep soup plates. Accompanied by croutons or skinny slices of toasted country bread, delicately buttered.
Serving Suggestions & Garnishes
This soup pairs beautifully with a garnish of finely chopped chervil or mint for a bright herbal note. It can also be enriched with a touch of cream for special occasions.
Tips, Tricks, and Variations
If using frozen peas, blanch them lightly to preserve their sweetness and color before puréeing. For a richer texture, add a small knob of butter or a spoonful of cream just before serving. The soup may also be passed through a chinois for an ultra-fine velouté.
Historical & Cultural Context
“Potage aux petits pois” was long considered a sign of refinement and early-season abundance. In bourgeois and noble households, peas were among the first vegetables to appear in spring, grown in walled gardens and prized for their sweetness. This puréed soup exemplifies the elegance of vieille cuisine, combining rustic ingredients with courtly technique – blending, straining, and binding the humble pea into something altogether noble.
