2 tb Margarine
2 x  Stalks Celery,finely chopped
2 x  Cloves Garlic, minced
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 sauteeed
and sliced mushrooms.