Categories: Soups/stews, Vegetables 
      Yield: 5 servings 
  
      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.