Chilled Fresh Pea Soup With Red Grapes And Chevre

• 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.

butter, evoo, shallots, vegetable broth, fresh peas, fresh mint, flat leaf parsley, salt, black pepper, chevre cheese, red grapes

Taken from food52.com/recipes/37504-chilled-fresh-pea-soup-with-red-grapes-and-chevre (may not work)