Prep 10 mins
Cook 10 mins
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.
- 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)
- 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.
- 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.
- 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.
- Rub both sides of bread slices with cut sides of halved garlic. Toast the bread, and cut each slice into 4 slim fingers.
- 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.
- Balance 1 bread finger acrosss the rim of each glass, and serve with small spoons. Enjoy!