I hope everyone had a nice Labour Day. I took my family, some friends, my godson and my white bucks to a baseball game. The home team won, a nice ending to a very busy weekend of brunches, dinners and pool parties that began Friday night.
This is the soup I served Friday evening. It must be the easiest first course ever and soup can be quite elegant when served in a china tea-cup or demi-tasse. Especially when it is an appealing shade of green. It also gives you something else to do with your mint that you grow for Juleps.
The Easy and Elegant Life Chilled Minted Pea Soup (makes 4 small portions.)
1 small can of Le Sueur Very Young Small Early Peas or 8 ounces of fresh peas, shelled.
1/4-1/2 cup of cream or whole milk
1/2 – 3/4 of a cup of chicken broth (or vegetable broth)
1 Tablespoon of dried mint leaves or about 30 small fresh leaves (to taste)
Salt and pepper to taste
Dash of sherry.
Add all ingredients to a blender. Blend into desired consistency. Chill for two hours or so. Garnish with a fresh sprig of mint.