Creamy Pea Soup (Potage Saint Germain)

This is a wonderful recipe that everyone always enjoys, particularly on a cold winter day. If you have an autoimmune condition or are following a more restrictive diet (e.g. AIP), please see the endnotes for substitutions. Also, if you are on a budget, this recipe came to less than $20 in groceries from Trader Joe's and Whole Foods!

I recommend making large batches as the Potage Saint Germain freezes very well and becomes a quick and easy meal at the end of a busy day. To better health, enjoy!


INGREDIENTS

YIELD: Serves 4-6

  • 1 packet of bacon, sliced thin1
  • ½ leek (any part), washed and sliced into ½ inch rounds
  • 2 medium sized carrots, washed and cut into ½ inch rounds
  • 1 medium yellow onion, roughly diced into chunks
  • 2 garlic cloves, smashed
  • 5 sprigs of thyme
  • 2 bay leaves
  • 1 pound of frozen or fresh organic peas
  • 1 ½ pints of chicken stock (home made, or pasture sourced)
  • 5 ounces of organic coconut cream or milk
  • 1 tablespoon of grass-fed butter or ghee2
  • Salt and pepper
  • Optional: Garnish with a dollop of coconut cream or milk and/or chervil

1Use uncured bacon when possible.
2AIP (Autoimmune Paleo): Substitute butter or ghee for coconut butter.

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PREPARATION

  1. Thinly slice the bacon strips. Over high heat in a dutch oven or soup pot, sauté and render the fat from the bacon to make bacon bits. (You do not actually need to use all the bacon, but let us not kid ourselves. We will eat more bacon than what is needed for the soup while we are prepping.)
  2. While the bacon bits are crisping up, wash and prep all of the vegetables.
  3. When the bacon bits are done, strain and separate the bacon bits and bacon fat. Keep the bacon fat for future use.
  4. Over medium-high heat, add bacon fat if needed. Add in sliced leeks, carrots, onion, garlic, thyme sprigs, and bay leaves. Scrape bacon bits on the bottom of the pan with the vegetables. Sauté for about 5 minutes.
  5. Add in peas. Sauté for a couple minutes.
  6. Add in the chicken stock and coconut milk or cream. Bring to a boil and then lower to a simmer, partially covered for 15 minutes.
  7. Remove from heat. Remove bay leaves and thyme sprigs.
  8. Blend with an immersion blender or Vitamix.
  9. Season with salt and pepper. Finish with butter.
  10. Garnish with a dollop of coconut cream or milk and/or chervil. Top off with bacon bits. Serve warm.
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