2 tablespoons margarine
celery stalks, chopped
garlic cloves, minced
1/2 cup medium onion, chopped
2 cups vegetable stock
16 ounces frozen peas
1 dash white pepper
1/2 cup low-fat milk
dash of nutmeg
GARNISH:
1/4 cup chopped fresh parsley
2 tablespoons lemon peel
grated parmesan cheese (optional)
Servings: 5
1. In a Dutch oven or 4-5 quart 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.
2. Transfer mixture to bowl of food processor. Cool slightly. Puree.
3. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly.
4. Top each serving with garnish if desired.
celery stalks, chopped
garlic cloves, minced
1/2 cup medium onion, chopped
2 cups vegetable stock
16 ounces frozen peas
1 dash white pepper
1/2 cup low-fat milk
dash of nutmeg
GARNISH:
1/4 cup chopped fresh parsley
2 tablespoons lemon peel
grated parmesan cheese (optional)
Servings: 5
1. In a Dutch oven or 4-5 quart 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.
2. Transfer mixture to bowl of food processor. Cool slightly. Puree.
3. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly.
4. Top each serving with garnish if desired.
