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Marrowfat Pea Soup (Potage Saint-Germain)

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“Marrowfat peas can be purchased online or in a specialty store. Swirl a little sourcream or yogurt on the top of each serving. Found this recipe online.”

Ingredients Nutrition


  1. Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.
  2. Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
  3. Lightly blend, process or stick blender the contents of the pan (I leave some texture).
  4. Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
  5. Heat the green peas in a small saucepan for a minute or two.
  6. Add the remaining butter and the heated green peas to the marrowfat peas.
  7. To serve, garnish with a swirl of yogurt and a small parsley sprig.
  8. *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.

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