Quick Pea Soup

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* Exported from MasterCook *

 

Quick Pea Soup

 

Recipe By : 15-Minute Vegetarian Gourmet ('87), Paulette Mitchell, p 43

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons margarine

2 stalks celery -- finely chopped

2 cloves garlic -- minced

1 medium-size onion -- chopped (1/2 cup)

2 cups vegetable stock

16 ounces frozen peas -- thawed (3 cups)

1 dash white pepper

1/2 cup low-fat milk

1 dash nutmeg

(preferably freshly ground)

***GARNISHES***

Herbed Garlic Croutons

(see separate recipe)

1/4 cup chopped fresh parsley

2 tablespoons chopped lemon peel

OR grated Parmesan cheese -- optional

 

4 to 6 servings

 

This is a thick, robust soup that is a snap to prepare using a food

processor. It is nourishing enough to be a light meal when served with

slices of whole wheat bread and some fruit.

 

ADVANCE PREPARATION: Vegetables and stock may be pureed and refrigerated

for up to 2 days. Heat mixture and add milk and nutmeg just before serving.

 

In a Dutch oven or 3 1/2- 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 medium heat, cover and

simmer for 5 minutes.

 

Transfer mixture to bowl of a food processor fitted with steel blade. Puree.

 

Return mixture to Dutch oven; add milk and nutmeg. Heat through, about 5

minutes, stirring constantly. Top each serving with your choice of garnish.

 

HINTS

• Unlike most vegetables, peas freeze reasonably well. Generally, I prefer

the flavor of baby peas over standard-size ones.

 

• Skim milk can be used in this recipe. Of course, whole milk will result

in a richer soup. For soups, I usually choose 2 percent milkfat. Skimmed

or low-fat milk contains all the nutrients of whole milk without the fat

and is more healthful because it is lower in cholesterol.

 

• Freshly ground whole nutmeg is much more aromatic than preground

nutmeg. Many types of nutmeg graters are available in gourmet shops.

 

VARIATION

• stir in 1 carrot, steamed and sliced, additional whole peas, or sauteed,

sliced mushrooms

 

 

 

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