Potage St Germain with Trevalla and Spring Vegetables | Fast Ed
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fast-ed.com.au.
Ingredients
- 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
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