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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 5 |
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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.
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