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Quick Pea Soup
| Ingredients | |||
| 2 | tablespoon | butter, or margarine | |
| 16 | oz | peas, bag, frozen, (3 cups), thawed | |
| 2 | each | celery, stalks, finely chopped | |
| 1/2 | teaspoon | pepper, white | |
| 2 | each | garlic, cloves, minced | |
| 1/2 | cup | milk, low-fat | |
| 1 | each | onion, chopped | |
| 1/4 | teaspoon | nutmeg | |
| 2 | cup | vegetable stock | |
| --- | GARNISH | --- | |
| 1 | croutons, herbed, garlic, optional | ||
| 1/4 | cup | parsley, fresh, chopped, optional | |
| 2 | tablespoon | lemon peel, optional | |
| 1 | parmesan cheese, grated, optional | ||
Directions: | |||
| In a dutch oven or 4-5 quart saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over medium 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. | |||
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