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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)