Pureed Vegetable Soup with Broccoli Florets
INGREDIENTS:
2 tb Margarine 16 oz Bag frzn Peas,thawed (3 cups
2 x Stalks Celery,finely chopped 1 ds White Pepper
2 x Cloves Garlic, minced 1/2 c Low-fat Milk
1 x Med Onion, chopped (1/2 cup) 1 ds Nutmeg
2 c Vegetable stock
2 tb Margarine 16 oz Bag frzn Peas,thawed (3 cups
2 x Stalks Celery,finely chopped 1 ds White Pepper
2 x Cloves Garlic, minced 1/2 c Low-fat Milk
1 x Med Onion, chopped (1/2 cup) 1 ds Nutmeg
2 c Vegetable stock
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.