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Chilled Pea Soup Verrines

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Ingredients

Adjust Servings:
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)

Nutritional information

98.6
Calories
17 g
Calories From Fat
2 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
101.3 mg
Sodium
16.4 g
Carbs
2.9 g
Dietary Fiber
2.7 g
Sugars
4.3 g
Protein
69g
Serving Size

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Chilled Pea Soup Verrines

Features:
    Cuisine:

    Verrines are layered foods in a small glass. Think of each one as it's own little compisition. Beautiful in it's simplicity! Garlic toast fingers are perfect for dipping into the soup to get the cheese on the bottom. A French recipe adapted from Vegetarian Times magazine May 2010.

    • 40 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Chilled Pea Soup Verrines, Verrines are layered foods in a small glass Think of each one as it’s own little compisition Beautiful in it’s simplicity! Garlic toast fingers are perfect for dipping into the soup to get the cheese on the bottom A French recipe adapted from Vegetarian Times magazine May 2010 , Verrines are layered foods in a small glass Think of each one as it’s own little compisition Beautiful in it’s simplicity! Garlic toast fingers are perfect for dipping into the soup to get the cheese on the bottom A French recipe adapted from Vegetarian Times magazine May 2010


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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
    Done

    Rub Both Sides of Bread Slices With Cut Sides of Halved Garlic. Toast the Bread, and Cut Each Slice Into 4 Slim Fingers.

    5
    Done

    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
    Done

    Balance 1 Bread Finger Acrosss the Rim of Each Glass, and Serve With Small Spoons. Enjoy!

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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