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! ---------------------------------------------------------------------------
Nutrition
Ingredients
