Total Time
15mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

A nice tasty soup. In the spirit of full disclosure, I did not add the celery or garlic, because I don't like them; I did use a few dehydrated onions, probably about a quarter of what the recipe called for. Aside from personal preference, the garlic is the ingredient I would most consider leaving out, as it would change the whole character of the soup. Also, I didn't have any vegetable stock, but I did have some canned Swanson's chicken broth. I used half broth and half water so that the flavor wouldn't overpower the peas. Finally, the soup is rather thin. I would probably cut the water/broth to 1 1/2 cups another time.

Jo Ann L May 13, 2002

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