Chilled Pea Soup Verrines

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 1/2 yellow onion, diced (2/3 cup)
• 2 1/3 cups fresh green peas (or frozen)
• 2 3/4 cups vegetable broth, heated until hot (low sodium)
• 1/4 cup fresh tarragon (or chervil or flat leafed parsley leaves)
• 2 slices sourdough bread (2 oz. each)
• 1 garlic clove, halved
• 1/3 cup goat cheese, crumbled (or feta cheese)
• salt (optional)
• pepper (optional)

Recipe

• 1 heat the oil in a saucepan over medium heat. add onion, sprinkle with salt, if desired, and saute 3 minutes or until softened but not browned.
• 2 add peas and hot broth. bring to a simmer, and cook covered 7-8 minutes if using fresh peas(or 3 minutes if using frozen), or until peas are just cooked through.
• 3 remove from the heat and cool 20 minutes. add the herbs and puree until smooth in a food processor(or blender or immersion blender). press through a fine mesh sieve into bowl, and chill.
• 4 rub both sides of bread slices with cut sides of halved garlic. toast the bread, and cut each slice into 4 slim fingers.
• 5 dived the cheese among 8 glasses. stir the chilled soup; taste, and season with salt if desired. pour over cheese and sprinkle with black pepper if using.
• 6 balance 1 bread finger acrosss the rim of each glass, and serve with small spoons. enjoy!