Chilled Pea Soup Verrines

1. 1

   Heat oil in medium saucepan over medium heat.

2. 2

   Add onion, sprinkle

3. 3

   with salt (if desired), and saute 3 minutes, or until softened but not colored.

4. 4

   Add peas and hot broth.

5. 5

   Bring to a simmer, and cook, covered, 7 to 8 minutes if using fresh peas (3 minutes if using frozen), or until peas are just cooked through.

6. 6

   Remove from heat; cool 20 minutes.

7. 7

   Add herbs, and puree until smooth in blender or food processor or with immersion blender.

8. 8

   Press through fine-mesh sieve into bowl, and chill.

9. 9

   Rub both sides of bread slices with cut sides of garlic clove; toast bread, and cut each slice into 4 slim fingers.

10. 10

    Divide cheese among glasses.

11. 11

    Stir chilled soup; taste, and season with salt (if desired).

12. 12

    Pour over cheese, and sprinkle with black pepper (if desired).

13. 13

    Balance 1 bread finger across rim of each glass, and serve with small spoons.

* Per serving · 4 servings · Values may vary.

No additional tips available.