Title: Quick pea soup
 Categories: Soups, Vegetables
      Yield: 5 servings
 
      2 T  Margarine
      2 x  Cloves Garlic, minced
      2 c  Vegetable stock
      1 ds White Pepper
      1 ds Nutmeg
      2 x  Stalks Celery,finely chopped
      1 x  Med Onion, chopped (1/2 cup)
     16 oz Bag frzn Peas,thawed (3 cups
    1/2 c  Low-fat Milk
 
  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 sauteeed and sliced mushrooms.