Green pea and lettuce soup

Preparation info

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  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A very sophisticated pea and lettuce soup known as potage Saint-Germain, named for the Comte de Saint-Germain, war minister under Louis XV, and probably created to celebrate the relatively new concept of fresh green peas. I’ve added a bunch of spinach for extra brightness of colour and flavour, and because I like spinach.


  • 4 leeks
  • 1 bunch spinach
  • 2 tbsp butter
  • sea salt and freshly ground black pepper
  • 2 cups green peas, podded
  • head of butter lettuce, outer leaves removed
  • 1 tbsp sugar
  • 1.5 litres (3 pints) water or chicken broth
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chervil
  • 1 tbsp butter


Trim tops off leeks, cut into thick slices, and rinse well. Drain and set aside. Wash spinach leaves in a big pot of cold water and rinse gently under cold running water. Drain and set to one side.

Heat butter, add leeks, salt and pepper. Cook gently for 20 minutes until soft. Add spinach leaves, peas, lettuce, sugar and broth or water. Cook for 15 minutes or until peas are tender. Whizz in food processor or food mill with parsley and chervil.

Return to heat, whisk in butter and serve.