Chilled Pea Soup Verrines

• 2 tsp. olive oil
• 1/2 yellow onion, diced (23 cup)
• 2 13 cups fresh or frozen green peas
• 2 3/4 cups low-sodium vegetable broth, heated until hot
• 1/4 cup fresh tarragon, chervil, or flat-leaf parsley leaves
• 2 slices sourdough bread (2 oz. each)
• 1 clove garlic, halved
• 13 cup fresh sheeps milk cheese or ricotta salata, crumbled

1. Heat oil in medium saucepan over medium heat.
2. Add onion, sprinkle
3. with salt (if desired), and saute 3 minutes, or until softened but not colored.
4. Add peas and hot broth.
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. Remove from heat; cool 20 minutes.
7. Add herbs, and puree until smooth in blender or food processor or with immersion blender.
8. Press through fine-mesh sieve into bowl, and chill.
9. Rub both sides of bread slices with cut sides of garlic clove; toast bread, and cut each slice into 4 slim fingers.
10. Divide cheese among glasses.
11. Stir chilled soup; taste, and season with salt (if desired).
12. Pour over cheese, and sprinkle with black pepper (if desired).
13. Balance 1 bread finger across rim of each glass, and serve with small spoons.

olive oil, yellow onion, vegetable broth, fresh tarragon, bread, clove garlic, fresh sheeps milk cheese

Taken from www.vegetariantimes.com/recipe/chilled-pea-soup-verrines/ (may not work)