Busters Recipes

Quick Pea Soup

Servings: 5

2 t margarine
2 stalks celery,finely chopped
2 cloves garlic, minced
1 med onion, chopped (1/2 cup)
2 c vegetable stock
16 oz bag frzn peas,thawed (3 cups
1 ds white pepper
1/2 c low-fat milk
1 ds nutmeg

Garnish: Herbed garlic croutons, 1/4 c chopped fresh parsley and 2 t
lemon peel, or grated parmesan cheese, optional.

In a dutch oven or 4-5 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 sliced, additional whole
peas, or sauteed and sliced mushrooms.