Recipe for chilled mint pea soup
Carole, a Twitter friend, sent this recipe to me soon after Soup Chick debuted, and I promised that I'd make it when the mint came up in my garden. The original recipe is from the Junior League of Denver cookbook, Colorado Collage. Carole wrote, "I'm a League member (years ago I was Cookbook Chair for our League's cookbook) and I enjoy League cookbooks, especially the ones from the West Coast as they tend to use fresh veggies, meats, and seafoods." The soup is light and brightly flavored, and there's not really any cooking involved. Though the recipe calls for frozen peas, please use your own garden-fresh peas if you have them. And remember that when you're serving soup chilled, you need to overseason a bit.
Chilled mint pea soup
Carole tweaked the original recipe here and there, and I made the soup her way, with a tweak or two of my own. Serves 4-6.
1 lb frozen petite green peas (or fresh peas, blanched)
2 cups chicken broth
2 small green onions, coarsely chopped
Juice of 1 lime (plus grated zest, if you wish)
1/2 tsp freshly grated nutmeg
20 fresh mint leaves or less, depending on the freshness of your mint (reserve a few for garnish)
1/2 cup sour cream
A pinch of cayenne or red pepper flakes, to taste (optional, but recommended)
1 tsp kosher salt, or more to taste
Place peas in a large mixing bowl or blender.
In a small pan on the stovetop, or in the microwave, heat chicken broth to boiling and pour over the peas; puree with your immersion blender, or in a stand blender.
Add green onions, lime juice, nutmeg, mint, sour cream and cayenne or pepper flakes, and blend as smooth as you like it. Taste, adjust mint and nutmeg if necessary, and blend again. (I switched to my stand blender to get a very smooth soup.) Add salt if needed (depends on how salty your chicken broth is).
Chill 3-4 hours. Taste before serving, and adjust seasoning if needed with salt and lime. Serve in chilled cups, garnished with mint leaves.