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Ingredients: 2 Tablespoon(s) margarine 16 oz bag frzn peas,thawed (3 cups -1 stalks celery,finely chopped 1 ds white pepper -1 cloves garlic, minced 1/2 c low-fat milk -1 med onion, chopped (1/2 cup) 1 ds nutmeg 2 Cup(s) vegetable stock 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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Heat oil i Black bean soup #1 Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmmer until vegetables are soft, about 30 minutes. Add U.s. senate navy bean soup Soak beans 3-4 hours in a quart of water. Drain. Boil ham hocks in water. Simmer at least 2 hours. Saute onions in lard until transparent, add celery. Add potatoes and 2 cups of water from hocks. Cover and simmer 20 minutes. Add everything together includ Winter vegetable soup with black barley 6 SERVINGS LACTO If you haven't yet stocked your cupboard with black barley, you can make this soup with wheat berries. But I encourage you to mail-order black barley for its gorgeous color, chewy texture and nutty taste. As the soup co Quick cassoulet Preheat oven to 350. Spread breadcrumbs on a baking sheet and bake for 6-8 minutes, stirring occasionally, until crisp and lightly colored; set aside. 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Combine the rest of the stock ingredients in a stock pot, bring to a boil Antoine's cream of mushroom soup To roast the hazelnuts you should place them on a sheet pan and put them in a 400øF oven for 2 to 3 minutes, or until the outside skin starts to break away. Rub the hazelnuts together so that the outer dark skins flake off. You do not want to toa Cock-a-leekie soup HEAT ALL INGREDIENTS EXCEPT LEEKS TO BOILING. REDUCE HEAT, COVER, AND SIMMER 30 MIN. ADD LEEKS AND HEAT TO BOILING. REDUCE HEAT, COVER, AND SIMMER 10-15 MIN. Note: I use MUCH less chicken than this. Makes a thick soup, almost like a stew. Duchess potato soup Combine potatoes, carrots, and onion with chicken stock in large pot. Cover and cook over medium heat for 30 minutes, or until vegetables are tender. Add more water if soup becomes too thick. Blend in small batches in a blender. 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