Ingredients:
2 tablespoons margarine
2 stalks celery, finely chopped
2 cloves garlic, minced
1 medium onions, chopped (1/2 cup)
2 cups vegetable stock
1 (16 ) bags frozen peas, thawed (3 cups
1 dash white pepper
1/2 cup low-fat milk
1 dash nutmeg
Directions:
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.
Servings: 5
Time preparation: 0 min.
Time total: 15 min.