Titanic’s Potage Saint Germaine

1 Tbsp butter
1/2 cup diced leek, white part only
1/4 tsp salt
1/4 tsp pepper
Pinch of granulated sugar
2 cups shelled fresh or frozen tiny peas
1 cup shredded romaine lettuce
2 Tbsp chopped fresh parsley
6 cups vegetable stock
Fresh parsley sprigs for garnish
Into melted butter, add leeks, salt, pepper, and sugar. Cook, stirring, until softened. Add peas, lettuce, parsley and stock and cook until peas are tender (5-10 minutes). Puree. Add more liquid and adjust seasoning, if needed. Serve garnished with sprig of parsley.


One course down, only five to go!!!  Next is the shrimp butter for the Canapes a l’ Amiral …..shrimp with caviar.


About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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One Response to Titanic’s Potage Saint Germaine

  1. deairby says:

    Reblogged this on A Dollop and A Pinch and commented:

    In honor of Titanic’s 100 year anniversary, I’m reposting this. Enjoy this soup. It is really delicious.

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