A very sophisticated pea and lettuce soup known as potage Saint-Germain, named for the Comte de Saint-Germain, war minister under
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.
© 1998 All rights reserved. Published by Murdoch Books.