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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. Rub both sides of bread slices with cut sides of halved garlic. Toast the bread, and cut each slice into 4 slim fingers. | 5. 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. | 6. Balance 1 bread finger acrosss the rim of each glass, and serve with small spoons. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
yellow onion	1/2		diced	32.0	7.472	0.88	0.08
green pea	2 1/3	cups		274.05	48.8892	18.3377	1.3533
vegetable broth	2 3/4	cups	heated	446.49	72.3855	16.3713	10.5534
tarragon	1/4	cup		21.24	3.6158	1.6394	0.5213
sourdough bread	2	slices		756.16	144.2264	29.885	6.7276
garlic clove	1	halved		-	-	-	-
goat cheese	1/3	cup	crumbled	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.