Quick Pea Soup

• 2 tablespoons margarine
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 1 medium onion, chopped (1/2 cup)
• 2 cups vegetable stock
• 1 (16 ) bag frozen peas, thawed (3 cups
• 1 dash white pepper
• 12 cup low-fat milk
• 1 dash nutmeg

1. GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional.
2. In a Dutch oven or 4-5 qt saucepan, melt margarine.
3. Add celery, garlic, and onion.
4. Saute until softened, about 5 minutes.
5. Add vegetable stock, peas, and white pepper.
6. Over med heat, cover and simmer 5 minutes.
7. Transfer mixture to bowl of food processor.
8. Cool slightly.
9. Puree.
10. Return mixture to pan; add milk and nutmeg.
11. Heat through, about 5 minutes, stirring constantly.
12. Top each serving with garnish if desired.
13. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms.

margarine, stalks celery, garlic, onion, vegetable stock, frozen peas, white pepper, lowfat milk, nutmeg

Taken from www.food.com/recipe/quick-pea-soup-6856 (may not work)