Quick Pea Soup
A tasty pea soup that goes well with any other dish you prepare!
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 16 | ounces |
green peas
bag, frozen, (3 cups), thawed |
|
| 2 | each |
celery
stalks, finely chopped |
|
| ½ | teaspoon |
white pepper
white |
|
| 2 | each |
garlic
cloves, minced |
|
| ½ | cup |
milk
low-fat |
|
| 1 | each |
onions
chopped |
|
| ¼ | teaspoon |
nutmeg
|
|
| 2 | cups |
vegetable stock
|
|
| 1 | x |
croutons
herbed, garlic, optional |
*
|
| ¼ | cup |
parsley leaves
fresh, chopped, optional |
|
| 2 | tablespoons |
lemon zest
optional |
|
| 1 | x |
Parmesan cheese
grated, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 462.4 | ml/g |
green peas
bag, frozen, (3 cups), thawed |
|
| 2 | each |
celery
stalks, finely chopped |
|
| 2.5 | ml |
white pepper
white |
|
| 2 | each |
garlic
cloves, minced |
|
| 118 | ml |
milk
low-fat |
|
| 1 | each |
onions
chopped |
|
| 1.3 | ml |
nutmeg
|
|
| 473 | ml |
vegetable stock
|
|
| 1 | x |
croutons
herbed, garlic, optional |
*
|
| 59 | ml |
parsley leaves
fresh, chopped, optional |
|
| 3E+1 | ml |
lemon zest
optional |
|
| 1 | x |
Parmesan cheese
grated, optional |
*
|
Directions
In a dutch oven or 4 to 5 quart saucepan, melt margarine. Add celery, garlic, and onion. Sauté until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over medium 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 sautéeed and sliced mushrooms.
