Earlier this week, we were headed to the Denver Botanic Gardens for a concert. My favorite part of going to these concerts is the picnic! Unfortunately, this time I had very little time to prepare. I had some of our Sausage and Spinach Torte from A Well-Seasoned Kitchen in the freezer, so that could easily be thawed and serve as the main course:
I remembered there was a quick and delicious chilled pea soup recipe in the Junior League of Denver cookbook Colorado Collage, so I dug that out and fortunately had all the ingredients on hand. A key ingredient is mint, and we have tons in our garden that comes from a plant I transplanted from mom’s garden a few years ago:
It took about 5 minutes to make this no-cook soup (literally!), which was perfect since I didn’t have much more time. I put it in the refrigerator, quickly went to Whole Foods where I bought a French baguette, some delicious cheeses and Two-Bite Brownies. I added the fresh cherries and grapes we had in the refrigerator, along with some Dijon mustard to go with the Torte, and we had a scrumptious picnic!
- 16 ounces frozen petite green peas (unthawed)
- 2 cups chicken broth
- 2 green onions, chopped
- 2 tablespoons fresh lime juice
- 1/4 to 1/2 teaspoon nutmeg
- 14 large fresh mint leaves (or more to taste)
- 1/2 cup sour cream
- Place peas in a blender. Heat chicken broth to a boil (I like to heat it in the microwave), pour over the peas and puree. Add the green onions, lime juice, nutmeg, mint and sour cream. Blend until smooth. Add salt to taste. Chill. Garnish with mint leaf.
Make ahead: Soup can be made up to 2 days ahead, covered and refrigerated