Potage St Germain with Trevalla and Spring Vegetables
Potage St Germain pairs sweet butter lettuce and seasonal peas in a veloute soup that can be served a s alight lunch, or paired with seafood as an elegant dinner.
- 2 Tbsp cold unsalted butter
- 1½ Tbsp plain flour
- ½ cup dry vermouth
- 2 cups hot chicken stock
- 1 cup green peas
- 1 cup butter lettuce leaves, taken from the heart of the lettuce
- ¼ bunch parsley leaves
- roasted trevalla, asparagus, zucchini and rouille, to serve
1 Cook the cold butter and flour in a medium saucepan for 2 minutes, until crumbly, then pour in the vermouth. Once smooth, add the chicken stock and simmer for 3 minutes. Mix in the peas, lettuce and parsley, cook for 2 minutes, then purée a stick blender until very smooth. Serve with roasted trevalla, vegetables and a spoon of rouille sauce.