Potage saint-germain

03 — Method

1. Thinly slice the 2 yellow onions. Wash the lettuce leaf by leaf and shred it roughly — the lettuce is ESSENTIAL to a classic Saint-Germain soup.
2. Melt the unsalted butter in the large saucepan over medium heat and soften the onions for 8 minutes without browning, to keep the soup green.
3. Add the lettuce and cook for 3 minutes, stirring, until wilted — it adds roundness and depth to the peas.
4. Pour in the hot chicken stock and bring to a simmer. Season with fleur de sel and pepper and add the pinch of sugar — a chef’s trick for a rounder flavor.
5. Add the 800 g (28 oz) of peas to the boiling stock and cook for just 5 minutes — ABSOLUTELY essential to keep them bright green.
6. Off the heat, blend right away with an immersion blender until perfectly smooth and bright green. Work quickly — the color dulls if it keeps cooking.
7. Stir in the thick crème fraîche and adjust the salt and pepper to taste.
8. Meanwhile, crisp the 100 g (3½ oz) of smoked lardons in the small dry skillet for 5 minutes. Serve the soup piping hot topped with the lardons, croutons and chopped chervil and chives.