Recipe - Quick Pea Soup

2 tablespoon Margarine
2 x Stalks Celery,finely chopped
2 x Cloves Garlic, minced
Med Onion, chopped (One half cup)
2 cup Vegetable stock
16 ounce Bag frzn Peas,thawed (3 cups
1 ds White Pepper
One half cup Lowfat Milk
1 ds Nutmeg

GARNISH: Herbed garlic Croutons, One fourth cup chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional.
In a Dutch oven or 45 qt 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.
Transfer mixture to bowl of food processor. Cool slightly. Puree.
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 cut or sliced up , additional whole peas, or sauteeed
and cut or sliced up mushrooms.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini