Quick Pea Soup Recipe

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional.

Step 1

In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes.

Step 2

Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes.

Step 3

Transfer mixture to bowl of food processor. Cool slightly. Puree.

Step 4

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 sauteed and sliced mushrooms.

Things You'll Need

  • 2tb Margarine
  • 2 Stalks Celery, finely chopped
  • 2 Cloves Garlic, minced
  • Med Onion, chopped (1/2 cup)
  • 2c Vegetable stock
  • 16oz Bag frozen Peas, thawed (3 cups
  • 1ds White Pepper
  • 1/2c Low-fat Milk
  • 1ds Nutmeg

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