Chilled Fresh Pea Soup With Red Grapes And Chevre

Name: Chilled Fresh Pea Soup With Red Grapes And Chevre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Unsalted Butter; 1 tablespoon EVOO, plus more for drizzling; 2 shallots, chopped; 3 cups low sodium vegetable broth; 4 cups shelled fresh peas; 1/4 cup fresh mint leaves; 1/4 cup fresh flat leaf parsley, roughly chopped; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; 1/2 cup chevre cheese, crumbled; 2 dozen red grapes, halved

Servings: persons

2 tablespoons Unsalted Butter
1 tablespoon EVOO, plus more for drizzling
2 shallots, chopped
3 cups low sodium vegetable broth
4 cups shelled fresh peas
1/4 cup fresh mint leaves
1/4 cup fresh flat leaf parsley, roughly chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1/2 cup chevre cheese, crumbled
2 dozen red grapes, halved

1
Heat a large pot over medium heat and add the butter and EVOO. Once butter is melted, add the shallot and saute for 4-5 minutes until slightly golden and translucent. Season with salt and pepper. Pour in the broth and increase to medium high to bring to a boil. Once at a boil, add the peas and cook for 4-5 minutes until tender. Turn off the heat and add the mint, parsley, salt and pepper. With a slotted spoon, remove 1/2 cup of fresh peas from the broth and set aside.
2
Puree the soup in multiple batches or with an immersion blender. When blending, fill the blender halfway with the pea mixture (keeping an even ratio of peas/herbs to liquid) to create a smooth puree. Pour the thick, pureed liquid into a large bowl and continue with the remaining soup. Stir in the lemon juice, reserved whole peas, and season to taste. Once cooled slightly, pour the soup into a tupperware container and place in the refrigerator to chill for at least 1 hour before serving.
3
To serve, pour a couple of ladles of soup into each bowl. Sprinkle with about 1 T chevre (more or less depending on your cheese taste), sprinkle about 6-8 halved grapes on top and a drizzle of EVOO.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons Unsalted Butter, 1 tablespoon EVOO, plus more for drizzling, 2 shallots, chopped, 3 cups low sodium vegetable broth, and more.

Yes, Chilled Fresh Pea Soup With Red Grapes And Chevre falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!