Title: Quick Pea Soup
Categories: Soup Vegetable
Yield: 5 Servings
| 2 | tb | Margarine |
| 2 | x | Stalks Celery,finely chopped |
| 2 | x | Cloves Garlic, minced |
| | | Med Onion, chopped (1/2 cup) |
| 2 | c | Vegetable stock |
| 16 | oz | Bag frzn Peas,thawed (3 cups |
| 1 | ds | White Pepper |
| 1/2 | c | Low-fat Milk |
| 1 | ds | Nutmeg |
GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional.
In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic,
and onion. Saute until softened, about 5 minutes.
Add vegetable stock, peas, and white pepper. Over med heat, cover and
simmer 5 minutes.
Transfer mixture to bowl of food processor. Cool slightly. Puree.
Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes,
stirring constantly. Top each serving with garnish if desired. VARIATION:
stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed
and sliced mushrooms.