| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Dutch |
Soups, Vegetables |
5 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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