How To make 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.