• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Soups

    Potage St. Germain {Minted Pea and Lettuce Soup}

    Published May 10, 2014

    Jump to Recipe Print Recipe

    delicious Potage St. Germain {Minted Pea and Lettuce Soup}

    First off, thanks to everyone for the kind, supportive, and encouraging notes regarding my last post (wherein I was offered a cookbook deal only to find after a month of tedious negotiations that it was a no-go). I never thought I'd receive so many kudos for not getting a book deal (even from my parents). So, thanks!

    ingredients on tray

    For this, you all deserve dessert. Instead, I'm giving you soup. Soup made with lettuce, at that. I'm sorry. Have some soup, preferably eaten alongside these carrots and a hunk of bread, and dessert will be up shortly. Promise.

    veggies in a pot

    I've intended to post this soup every spring since I started my blog. I discovered it whilst on a low-carb diet when I lived in Italy (don't worry, I've more than made up for it by now). I've had the serious hots for sugar and sweets since I was little, so, as unhealthy as I now believe high-protein diets to be, it helped me appreciate how naturally sweet vegetables are. Including peas.

    chopped leek

    Potage St. Germain came to my carb-starved rescue. I seem to like all things named St. Germain (including the elderflower liqueur, the Parisian church, and the nu jazz musician) and this soup was no exception. I found the recipe on Epicurious, and it consisted of peas cooked and pureed with leeks, lettuce, and mint. The thought of putting lettuce in a soup perplexed me, but, hey, it was low-carb after all, so I went with it (and wrote down how many carbs it contained in the little notebook that ruled my life). The result was a sweet, creamy, and fresh-tasting bowl of green loveliness. That summer was heinously hot, so I was pleased to find that it tasted equally good cold (especially since gelato, fruit, and cocktails were all off the menu).

    peas in pot

    bunch of lettuce

    veg in pot

    Thankfully, Potage St. Germain doesn't only taste good when one's body is famished for sugar. Peas and leeks make a sweet and creamy base; lettuce beefs up the soup while letting the flavor of fresh sweet peas (or frozen – I won't tell) come through, and a handful of mint added at the end brightens things up.

    peas and lettuce in a pot

    I've made a few changes to the recipe over the years. The original calls for chicken stock, but I keep it vegetarian by making a quick stock from the vegetable trimmings (pea pods, leek greens, plus a bit of carrot, potato, and fennel). I thought the soup could use a bit more body, so I added a potato there as well. And lately I seem to want lemon juice in and on everything, so I add a good squeeze at the end.

    soup on serving tray

    I like this soup best just warm; when piping hot, the mint flavor tastes a bit off to me. I swirl in a bit of tangy crème fraîche (which I don't recommend skipping as it really rounds out the flavors, though you can use sour cream or plain, whole milk yogurt in a pinch). Croutons make a crispy garnish; the ones shown here were made from Bread Srsly's gluten-free sourdough.

    top down shot of Potage St. Germain {Minted Pea and Lettuce Soup}

    soup in a bowl

    Whether you're counting calories or not, you're certain to find nourishment in this springy soup.

    soup in bowls

    More Spring Soup Recipes:

    • Creamy Thai Zucchini and Corn Soup
    • Asparagus, Leek, and Green Garlic Soup
    • Zucchini Cilantro Soup with Chile and Mint
    • Spring Vegan Miso Soup with Yuba Gluten-Free Noodles

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this minted pea soup recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Potage St. Germain {Minted Pea and Lettuce Soup}

    Print Recipe Pin Recipe
    A delicious and refreshing summer time soup.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total: 1 hour 10 minutes
    Servings: 6 to 8 servings.

    Ingredients

    For the stock:

    • green trimmings from 1 leek, rinsed well and chopped (from the leeks below)
    • 2 cups pea pods (from the peas below)
    • 1 carrot, roughly chopped
    • 1 celery stalk or half a small fennel bulb, roughly chopped
    • 1 yellow or russet potato, scrubbed and roughly chopped, plus the peels from the potato below
    • 8 cups water

    For the soup:

    • white and light green parts of 2 large leeks, sliced
    • 2 tablespoons butter
    • 1 large yellow potato, peeled and diced
    • 1 teaspoon fine sea or kosher salt
    • 4 cups shelled fresh peas (from about 4 pounds fresh peas)or 2 (10 ounce)bags frozen peas
    • 4 cups washed and chopped lettuce (preferably romaine or little gems)
    • 1/2 cup mint leaves
    • juice of 1 lemon, or to taste

    For serving (optional):

    • 1/2 cup crème fraîche
    • mint leaves
    • fresh or blanched peas
    • croutons

    Instructions

    Make the stock:

    • Combine all of the stock ingredients in a large pot. Bring to a boil, reduce the heat to medium, and simmer, partly covered, 20-30 minutes. Strain and reserve the stock. (If you're like us, pull out all the carrots and potato chunks and mash them up with a knob of butter and some salt for a pre-soup snack.)

    Make the soup:

    • Meanwhile, place the sliced leeks in a large bowl and fill with cool tap water. Swish the leeks occasionally to remove any sand from between their layers, which will sink to the bottom. Melt the butter in a large saucepan over medium heat. Lift the leeks out of the water, give them a shake, and add them to the pot along with the diced potato. Saute, stirring frequently, until the leeks are tender, 10 minutes, reducing the heat if the leeks begin to brown at all. Add 6 cups of the stock and the salt, bring to a simmer, and cook until the potatoes are tender, 10 minutes or so. Add the peas, and simmer 5 minutes. Add the lettuce, and bring to a simmer for 1 minute. Remove from heat and let cool to room temperature.
    • Add the mint leaves, and puree the soup with a hand blender or in batches in a blender. Add the lemon juice. Taste, adjusting the salt or lemon if needed, adding more stock or water to thin the soup if you like.
    • To serve, heat the soup gently, stirring frequently, over a medium flame until just warm. Ladle into bowls, and swirl with crème fraîche, peas, a few mint leaves, and a handful of croutons.
    • The soup is best shortly after being made when the color and flavor are bright, but it will keep, refrigerated, for up to 5 days.

    Notes

    Adapted from Epicurious.
    I won't lie; I use a combination of fresh and frozen peas for this soup. Be sure you're buying English peas, the kind designed for shelling. As you prep your soup ingredients, add the trimmings to the pot.
    For the best color and flavor, let the soup cool to room temperature before adding the mint and lemon juice and pureeing. Reheat gently to keep the fresh flavor of the mint and lemon.
    I like this soup best barely warm, swirled with crème fraîche, a handful of fresh peas, and some crunchy croutons.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 239kcalCarbohydrates: 34gProtein: 9gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 508mgPotassium: 748mgFiber: 9gSugar: 9gVitamin A: 3650IUVitamin C: 57.8mgCalcium: 122mgIron: 5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Potage St. Germain {Minted Pea and Lettuce Soup}

    Adapted from Epicurious

    I won't lie; I use a combination of fresh and frozen peas for this soup. Be sure you're buying English peas, the kind designed for shelling. As you prep your soup ingredients, add the trimmings to the pot. For the best color and flavor, let the soup cool to room temperature before adding the mint and lemon juice and pureeing. Reheat gently to keep the fresh flavor of the mint and lemon. I like this soup best barely warm, swirled with crème fraîche, a handful of fresh peas, and some crunchy croutons.

    Makes 6-8 servings

    For the stock:
    green trimmings from 1 leek, rinsed well and chopped (from the leeks below)
    2 cups pea pods (from the peas below)
    1 carrot, roughly chopped
    1 celery stalk or half a small fennel bulb, roughly chopped
    1 yellow or russet potato, scrubbed and roughly chopped, plus the peels from the potato below
    8 cups water

    For the soup:
    white and light green parts of 2 large leeks, sliced
    2 tablespoons butter
    1 large yellow potato, peeled and diced
    1 teaspoon fine sea or kosher salt
    4 cups shelled fresh peas (from about 4 pounds fresh peas) or 2 (10 ounce) bags frozen peas
    4 cups washed and chopped lettuce (preferably romaine or little gems)
    1/2 cup mint leaves
    juice of 1 lemon, or to taste

    For serving (optional):
    1/2 cup crème fraîche
    mint leaves
    fresh or blanched peas
    croutons

    Make the stock:
    Combine all of the stock ingredients in a large pot. Bring to a boil, reduce the heat to medium, and simmer, partly covered, 20-30 minutes. Strain and reserve the stock. (If you're like us, pull out all the carrots and potato chunks and mash them up with a knob of butter and some salt for a pre-soup snack.)

    Make the soup:
    Meanwhile, place the sliced leeks in a large bowl and fill with cool tap water. Swish the leeks occasionally to remove any sand from between their layers, which will sink to the bottom. Melt the butter in a large saucepan over medium heat. Lift the leeks out of the water, give them a shake, and add them to the pot along with the diced potato. Saute, stirring frequently, until the leeks are tender, 10 minutes, reducing the heat if the leeks begin to brown at all. Add 6 cups of the stock and the salt, bring to a simmer, and cook until the potatoes are tender, 10 minutes or so. Add the peas, and simmer 5 minutes. Add the lettuce, and bring to a simmer for 1 minute. Remove from heat and let cool to room temperature.

    Add the mint leaves, and puree the soup with a hand blender or in batches in a blender. Add the lemon juice. Taste, adjusting the salt or lemon if needed, adding more stock or water to thin the soup if you like.

    To serve, heat the soup gently, stirring frequently, over a medium flame until just warm. Ladle into bowls, and swirl with crème fraîche, peas, a few mint leaves, and a handful of croutons.

    The soup is best shortly after being made when the color and flavor are bright, but it will keep, refrigerated, for up to 5 days.

    Potage St. Germain {Minted Pea and Lettuce Soup} on a table

    You might also like...

    SoupsDairy-FreeVeganVegetarianSpringLemon
    « Cumin and Honey Roasted Carrots, Ricotta, and Gremolata
    Hibiscus Rhubarb + Haupia {Coconut Milk Pudding} »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Jennifer @ Delicious Everyday says

      May 10, 2014 at 6:28 am

      This soup looks absolutely divine! I have to admit I've never tried lettuce in soup, but I trust your judgement enough to give it a try. Especially since we sound so similar with the sweet tooth and loving elderflower liqueur. ;)

      Stunning photos!

      Reply
      • Alanna says

        May 12, 2014 at 6:13 pm

        Hi Jennifer! Thanks for the kind words! Yes, I think we have similar tastes based on the fact that I want to make everything ever from your beautiful blog. :) I was skeptical about the lettuce, too, but it works surprisingly well!

        Reply
    2. Katrina @ Warm Vanilla Sugar says

      May 10, 2014 at 1:06 pm

      That sucks so hard about the book - so sorry to hear! I can only imagine how much prep work you had to do, but at another time hopefully everything will work out! I'll be first in line for THAT book. Also, this soup is almost too perfect for Spring. Love the colour!

      Reply
      • Alanna says

        May 12, 2014 at 7:07 pm

        Thanks for the condolences and kind words, Katrina!

        Reply
    3. Eileen says

      May 10, 2014 at 4:24 pm

      Ah, forget dessert--soup is far superior! Especially when it's as green and vibrant as this one. Cooked lettuce is always an interesting thing to try to explain to people who've never had it before, isn't it? I especially like saving the ends of heads (well washed) for vegetable stock.

      Reply
      • Alanna says

        May 12, 2014 at 7:08 pm

        Aw, thanks, Eileen! Such a good tip on the stock. I've been seeing recipes for grilled romaine lately, so hopefully there is a future when cooking lettuce isn't considered weird and freakish!

        Reply
    4. Sue/the view from great island says

      May 11, 2014 at 2:34 pm

      What a refreshing soup! I'm always on the fence about fresh peas...in concept, of course, but in reality, frozen is sometimes better, and waaay cheaper. I love your food styling, Alanna!

      Reply
      • Alanna says

        May 12, 2014 at 7:11 pm

        Thank you, Sue! Yes, I love fresh peas, but when they get blended up like this, frozen can be the way to go (unless you have a garden full of peas that you need to use up).

        Reply
    5. AmandaPaa says

      May 12, 2014 at 5:39 pm

      This screams spring! One of my favorite times of year. Gorgeous photos.

      Reply
      • Alanna says

        May 12, 2014 at 7:11 pm

        Thanks, Amanda! Mine, too.

        Reply
    6. Isadora @ She Likes Food says

      May 12, 2014 at 6:09 pm

      I'm so intrigued by the idea of putting lettuce in soup! So intrigued, that I have to make this soon just to see what it is like! It is so perfect for spring and the warmer weather that is coming. I love your photo of the lettuce, it is so beautiful :)

      Reply
      • Alanna says

        May 12, 2014 at 7:12 pm

        Yes, completely! Just like your grilled cucumbers with pickled feta dip (OMG).

        Reply
      • Isadora says

        May 13, 2014 at 3:26 am

        Thank you! :)

        Reply
    7. Monet says

      May 13, 2014 at 3:47 am

      What a gorgeous green soup. For as much as I like soup, I've never tried to make a green one before. I'm so inspired now! Thank you for sharing!

      Reply
      • Alanna says

        May 14, 2014 at 2:59 am

        Thanks, sweet friend!! I think you would the delicate flavors of this one.

        Reply
    8. Todd says

      May 16, 2014 at 9:52 pm

      You have the best "greens" on the internet. MAJOR soup envy...

      Reply
      • Alanna says

        May 16, 2014 at 11:24 pm

        Thanks, friend!

        Reply
    9. Jessica Potter says

      May 18, 2014 at 5:47 pm

      Prettiest soup I have ever seen!

      Reply
      • Alanna says

        May 19, 2014 at 4:40 am

        Aw! Thanks for saying so!

        Reply
    10. Sully Sullivan says

      May 20, 2014 at 9:03 pm

      Next time, instead of the lemon, try a splash of Madeira or sherry. That's how I do mine.

      Reply
      • Alanna says

        May 20, 2014 at 9:31 pm

        That sounds so interesting - thanks for the tip.

        Reply
    11. Pink Patisserie says

      May 21, 2014 at 4:35 am

      Really, really gorgeous. Definitely spring in a bowl!

      Reply
      • Alanna says

        May 21, 2014 at 6:17 am

        Aw, thanks!

        Reply
    12. Alison Haines says

      January 03, 2016 at 1:53 pm

      Your photos are fabulous. Every ingredient looks so inviting making me want to cook that recipe right now! Thanks.

      Reply
      • Alanna says

        January 04, 2016 at 3:16 pm

        Aw, thank you so much for saying so! I'm so glad you liked it. :)

        Reply
    13. Alison Haines says

      January 03, 2016 at 9:33 pm

      Just want to say how much I enjoyed this soup today. Who knew how yummy cooked lettuce could be?

      Reply
    14. Mary A. Davis says

      November 14, 2018 at 11:58 am

      Excellent soup!

      Reply
      • The Bojon Gourmet says

        November 15, 2018 at 10:17 am

        So glad you liked it Mary! :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Footer

    Instagram

    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking
    Wishing everyone a sweet and snuggly day 💞

💘Beet-tinted ombré cream cheese frosting for all-natural GF red velvet cake 
💘Zeppo & Hank adorableness

Cake recipe linked @the_bojon_gourmet 

Cat lovers here until purrther notice 😸😸

https://bojongourmet.com/gluten-free-red-velvet-cake-natural/

#valentinesday2023 #lovecatsforever #redvelvetcake #gfbaking
    Is chocolate your love language? It's mine for sur Is chocolate your love language? It's mine for sure! 

I've rustled up 30 of my favorite GF chocolate treats on TBG. There's pie. There's cake. There are cookies, bars, and puddings.

Here are a few in no particular order:
-chocolate hazelnut tiramisu
-GF banana cake with coconut milk ganache
-fudgy GF chocolate bundt
-blender chocolate PB pie
-vegan chocolate tahini tart
-GF DF blondies
-chocolate almond olive oil cake
-red velvet cake (all-natural, tinted with beets!)
-chocolate tahini blender pudding
-GF brownie cookies

All recipes linked @the_bojon_gourmet 

https://bojongourmet.com/gluten-free-chocolate-desserts-recipes/

#chocolovers #chocolove #valentinesday2023

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack