MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potage Saint Germain
 Categories: French, Soups
      Yield: 8 Cups
 
MMMMM--------------------------CROUTONS-------------------------------
  1 1/2 c  French or Italian bread;
           - cubed 1/2"
      2 tb Unsalted butter; melted

MMMMM----------------------------SOUP---------------------------------
      2    Leeks; whites only; chopped,
           -washed well
      2 tb Unsalted butter
      3 c  Chicken broth
      4 c  Fresh green peas;
           - shelled -OR-
     20 oz Frozen peas
      4 c  Lettuce;
           - rinsed, drained, chopped
    1/2 c  Fresh mint leaves
    1/4 c  Heavy cream; chilled
           - (optional)
 
  Croutons:
  
  In a bowl drizzle the bread cubes with the butter, tossing them to
  coat them well, and in a shallow baking dish bake them in a 350°F
  oven, stirring occasionally, for 10 minutes until the croutons are
  golden and crisp. Season the croutons with salt. The croutons may be
  made 1 day in advance and kept in an airtight container.
  
  Soup:
  
  In a large saucepan cook the leeks in butter over medium-low heat,
  stirring occasionally, until they are softened. Add the broth and 2
  cups water, and bring the mixture to a boil. Add the peas and the
  lettuce and simmer the mixture, covered partially, for 10 minutes, or
  until the peas are tender. Stir in the mint and in a blender or food
  processor puree the soup in batches. The soup may be made 1 day in
  advance and kept covered and chilled. Return the soup to the pan,
  season it with salt and pepper, and reheat it over moderately low
  heat, stirring, until it is hot.
  
  In a small bowl beat the cream until it is thickened slightly but
  still pourable and season it with salt.
  
  Ladle the soup into bowls, drizzle drops of the cream on each
  serving, and draw a skewer or knife through the drops, forming
  decorative patterns.
  
  Serve the soup with the croutons.
  
  Recipe FROM: Gourmet, May 1991
 
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