I think most Americans would think of dried split peas for soup. Takes a few hours... Never heard of fresh/frozen pea soup.

If it was pea and ham soup then I'd go with split peas, but for freshness you really can't beat just using fresh vegetables. I saw Gordon Ramsay once make a broccoli soup that was nothing more than broccoli boiled in a bit of water then blended with a bit of oil and salt. Give it a crack, there's about $5 worth of ingredients in my soup so if you don't like it it's not an expensive mistake.

Grilling supper in nice air - it’s been weeks!

grilled turkey burger with sharp cheddar
leftover roasted beets
mediterranean spicy sauce
grilled chicken apple sausage with sauces
israeli pickles & olives
warm pita with Israeli hummus

Charcuterie with a few glasses of Rosso di Montalcino.

I make soups like that all the time....boil some broccoli or cauliflower or asparagus in chicken broth and turn it into a creamy veggie soup with the immersion blender. Then I can add cheese or drizzle olive oil or sprinkle with croutons.
I think that pea soup would be good with a little mint.
I guess the Brussels sprouts were just a fluke .

Yes, vegetable puree soups are great! Using fresh/frozen peas is also not as heavy as using split peas. Plus you can serve these type of soups cold in the summer.

Forgot desserts!

haagen Dasz chocolate ice cream
waffle cone with Robbins peanut butter & chocolate and Trader Joe’s chocolate chip
waffle cone with Jaimito, Trader Joe’s chocolate chip, and Robbins mint chocolate chip

Threw together an ad hoc beef stroganoff using lean organic ground beef, double the amount of mushrooms to use up the last of a package, and subbed in bow tie pasta because no egg noodles on hand. Enough left over for a few lunches and tastes much better than the first time I "made" stroganoff using Hamburger Helper.

Bonus dessert - two chocolate-covered almonds. Now I think they’re 6.5mg each.

When I was a child, my mother used to make a version of beef stroganoff that wasn't Hamburger Helper, and it wasn't bad.

Pea soup vs. split pea soup - definitely two different things, both are good.

Sometimes for lunch, I'll make a can of Progresso split pea soup, and I'll add frozen peas and crushed red pepper to it. So, a third entrant, split pea soup with fresh peas . It's actually very good. I love homemade split pea soup, and usually use smoked ham hocks. But my wife isn't fond of ham, so I don't make it often.

But down to business - last night was Mediterranean takeout for the Pita Inn (shwarma, pita, hummus, tabouleh, and more I can't spell without looking it up). Tonight, it's going to be buffalo chicken wraps. We have company for the weekend, beginning tomorrow. Homemade pizzas on the grill tomorrow night, we'll make several different types.

Dinner tonight:

Grilled shawarma style chicken thighs
Rice
Garden (literally) salad: red and green lettuce, basil, parley, mint, chives and scallions from the garden supplemented with some watercress and fennel, goat cheese and poppy seed dressing

Green salad
Bucatini with olive oil, chopped basil, sundried tomatoes, kalamata olives, garlic and topped with grated pecorino romano and toasted bread crumbs.

Sandwiches
cakes
whole milk on ice
ice water

Fennel is incredibly underused IMO. Nice to see it pop up in a salad here!