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
EVOO, plus more for drizzling
low sodium vegetable broth
shelled fresh peas
fresh mint leaves
fresh flat leaf parsley, roughly chopped
salt, plus more to taste
black pepper, plus more to taste
chevre cheese, crumbled
dozen red grapes, halved
In This Recipe
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.