Potage Saint-Germain

A vibrant green split pea and leek soup finished with butter and served with croûtons and crème fraîche.

Ingredients

• 400g sea bass fillets
• 300g baguette
• 2 tbsp sliced leeks
• 1/2 tsp cracked black peppercorns
• 2 tbsp unsalted butter
• 2 shallots, chopped
• a handful of fresh chervil, chopped
• lemon zest, to taste
• 400ml dry white wine
• 1 1/2 tsp bay leaves
• 200g leeks

Instructions

1. 1

   Heat extra-virgin olive oil in a large pot over medium heat and cook the minced garlic and sliced leeks gently until soft and fragrant.

2. 2

   Stir in the cracked black peppercorns and bay leaves, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the fresh mussels and carrots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the fresh mussels is tender, about 40 mins.

6. 6

   Stir in the puff pastry and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the lemon zest and adjust the seasoning to taste.

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