Quick Pea Soup
Thaw frozen vegetables before you will use them in a recipe. More than 2 cups of frozen vegetables could cause the food to heat too slowly at the beginning of the cooking process.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 2 stalks celery
- 1 medium onion
- 2 Tbsp. butter
- 2 cups vegetable broth
- 1 bag (16 oz.) frozen baby peas
- 1⁄2 tsp. garlic powder
- 1⁄8 tsp. ground white pepper
- 1⁄2 cup whole milk
- 1⁄2 tsp. ground nutmeg
- Chop the celery and onion. In a soup pot, melt the butter on medium heat. Add the celery and onion, sautéing for 2 to 3 minutes. Pour in the broth, peas, garlic powder, and pepper. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
- Remove from heat and allow to cool slightly. Using a food processor or blender, purée the mixture. Rewarm it in the soup pot with the milk and nutmeg, stirring constantly for 3 to 5 minutes; do not allow it to boil.