Spring Pea Soup: Potage Printanière aux Petits Pois

Photo and Recipe Copyright M-J de Mesterton

I devised this soup for a luncheon. I’m presenting it here again as an early Easter gift to you.

Potage Printanière aux Petits Pois

One 16-ounce bag of frozen petits pois, or tiny green peas (be sure to use the frozen variety for their intense colour)

Three cups of hot water

Herbs: savoury or herbes de Provence

1/3 Cup of sour cream or crême fraîche

Salt to taste

In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury or herbes de Provence, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will make four bowls of Potage Printanier aux Petits Pois. Double the recipe by repeating the first step and adding the results to the pot, while repeating  the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled. A small spoonful of sour cream or crême fraîche in the center of each bowlful will act as a garnish.

~~Copyright M-J de Mesterton
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Pantry Essentials

Ingredients for a Well-Stocked Pantry
Elegant Survival Kitchen Essentials

• Frozen Apple Juice Concentrate or Bottled Apple Juice

• Cornstarch

• Unbleached White Flour

• Rye Flour

• Yeast

• Gelatine

• Almond Extract

• Vanilla, Imitation or Pure Extract

• Rum Extract or Flavoring

• Aluminum-Free Baking Powder

• Baking Soda

• Hershey’s Cocoa Powder

• Chocolate Chips

• Cinnamon

• Salt

• Peppercorns

• Dried Red Chiles

• Dehydrated Mixed Vegetables

• Brown Rice

• White or Basmati Rice

• Corn Meal or Grits

• Dried Pasta

• Alfalfa Seeds

• Wheat Berries

• Dried Parsley

• Dried Chives

• Dehydrated Onion

• Dehydrated Garlic or Garlic Powder

• Soy Sauce

• Powdered Ginger

• Toasted Sesame Oil

• Sesame Tahini Paste, Joyva brand of Brooklyn is best
• Almond Butter
  

• Popcorn, loose: Jolly Time Organic is better than Orville Redenbacher, at one-third the cost
• Peanut or Corn Oil

• Olive Oil

• Mustard Powder, Colman’s English

• Spanish or Hungarian Paprika

• Capers

• Green Peppercorns in Brine

• Rose’s Lime Juice

• Maggi or another brand of Chicken Bouillon Powder

• Canned Tomato Paste: store brand

• Canned Whole Tomatoes: store brand

• Canned Beets: store brand or generic

• Canned Small, Peeled Potatoes: store brand or generic

• Canned Green Chiles, whole or chopped

• Coconut Milk, Canned

• Whole Water Chestnuts, Canned

• Canned Ham

• Canned Vienna Sausage

• Canned Beef (usually from Argentina)

• Canned Pineapple, No Sugar Added

• Peanut Butter

• Raw Walnuts

• Almonds

• Powdered Sugar

• Brown Sugar

• White Sugar

• Molasses

• Honey

• Apple Cider Vinegar

• White Vinegar

• Boxed Red Wine, and a Cube of White Wine, both for Cooking

• Frozen Peas

• Dried Split Peas, Green or Yellow

• Freeze-Dried Coffee

• Coffee Creamer (not Coffee-Mate, which contains aluminum–check ingredients)

• Coffee Beans

• Tea Bags

• Non-Fat Dry Milk

• Powdered Buttermilk

• Powdered Eggs for Emergencies

• Bottled Lemon Juice
• Herbes de Provence (a combination of marjoram, thyme, rosemary and savory, available at Costco)
  

To Be Continued….

Compiled by M-J de Mesterton, 2008

Copyright M-J de Mesterton

Potage Printanier aux Petits Pois, or Spring Green Pea Soup

Photo Copyright M-J de Mesterton 2008. Click image to enlarge.

I devised this soup for yesterday’s luncheon. I’m presenting it here as an Easter gift to you.

Potage Printanier aux Petits Pois

One 16-ounce bag of frozen petits pois, or tiny green peas (be sure to use the frozen variety for their intense colour)

Three cups of hot water

In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will make four bowls of Potage Printanier aux Petits Pois. Double the recipe by repeating the first step and adding the results to the pot, while doubling the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled.

~~Copyright M-J de Mesterton, March 2008
Click Here to Return to the Homepage of Elegant Cuisine