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Author Notes: The chilling soup is a burst of color, with freshness from the herbs, a pop of sweetness and crunch from the grapes, and a nice soft tang from the chevre. Top with a simple drizzle of EVOO and you’re good to go. —Twin Tastes
- 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
- 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.
- 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.
- 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.