Quick Pea Soup

• 2 tablespoons butter or margarine
• 16 ounces green peas bag, frozen, (3 cups), thawed
• 2 each celery stalks, finely chopped
• 1/2 teaspoon white pepper white
• 2 each garlic cloves, minced
• 1/2 cup milk low-fat
• 1 each onions chopped
• 1/4 teaspoon nutmeg
• 2 cups vegetable stock
• 1 x croutons herbed, garlic, optional
• 1/4 cup parsley leaves fresh, chopped, optional
• 2 tablespoons lemon zest optional
• 1 x parmesan, parmigiano-reggiano cheese, grated grated, optional

1. In a dutch oven or 4 to 5 quart saucepan, melt margarine.
2. Add celery, garlic, and onion.
3. Saute until softened, about 5 minutes.
4. Add vegetable stock, peas, and white pepper.
5. Over medium heat, cover and simmer 5 minutes.
6. Transfer mixture to bowl of food processor.
7. Cool slightly.
8. Puree.
9. Return mixture to pan; add milk and nutmeg.
10. Heat through, about 5 minutes, stirring constantly.
11. Top each serving with garnish if desired.
12. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms.

butter, green peas, celery stalks, white pepper, garlic, milk, onions, nutmeg, vegetable stock, croutons, parsley, lemon zest optional, parmesan

Taken from recipeland.com/recipe/v/quick-pea-soup-2152 (may not work)