Ingredients

2 Tbsp. margarine
2 cloves garlic minced
2 C. vegetable stock
1 dash white pepper
1 dash nutmeg
2 stalks celery finely chopped
1 medium onion chopped (1/2 C.)
16 ounce bag frozen peas thawed (3 C.
1/2 C. low fat milk
Garnish: herbed garlic croutons, 1/4 C.(s) chopped fresh parsley and 2 tsp. lemon
peel, or grated parmesan cheese, optional.

Cooking Instructions

In a dutch oven or 4 to 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. 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 sliced, additional whole peas, or sauteed and sliced mushrooms.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: