Quick Pea Soup

13 ingredients
12 steps

Ingredients

  • 2 tablespoons butter or margarine
  • 16 ounces green peas bag, frozen, (3 cups), thawed
  • 2 each celery stalks, finely chopped
  • 1/2 teaspoon white pepper white
  • 2 each garlic cloves, minced
  • 1/2 cup milk low-fat
  • 1 each onions chopped
  • 1/4 teaspoon nutmeg
  • 2 cups vegetable stock
  • 1 x croutons herbed, garlic, optional
  • 1/4 cup parsley leaves fresh, chopped, optional
  • 2 tablespoons lemon zest optional
  • 1 x parmesan, parmigiano-reggiano cheese, grated grated, optional

Directions

  1. 1
    In a dutch oven or 4 to 5 quart saucepan, melt margarine.
  2. 2
    Add celery, garlic, and onion.
  3. 3
    Saute until softened, about 5 minutes.
  4. 4
    Add vegetable stock, peas, and white pepper.
  5. 5
    Over medium heat, cover and simmer 5 minutes.
  6. 6
    Transfer mixture to bowl of food processor.
  7. 7
    Cool slightly.
  8. 8
    Puree.
  9. 9
    Return mixture to pan; add milk and nutmeg.
  10. 10
    Heat through, about 5 minutes, stirring constantly.
  11. 11
    Top each serving with garnish if desired.
  12. 12
    VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms.

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