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Bright Green Pea Soup
adapted from The 15-Minute Vegetarian Gourmet, Paulette Mitchell
This soup is a favorite of mine. One of its virtues is that it can be made at the last minute. Another is its cheerful shade of green The brightness of the color will vary depending on the stock you use.
---Eve
30 ml 2 T. vegan butter (I use Earth Balance Buttery Sticks)
2 stalks celery, finely chopped
2 cloves garlic, minced
1 medium-sized onion, chopped (1/2 cup)
470 ml2 c. vegetable stock
16-ounce bag frozen peas, thawed (3 cups)
dash of white pepper
120 ml1/2 c. soy milk (or almond, rice, etc.)
dash of nutmeg
Optional garnish: 1/4 c. chopped parsley and 2 T. lemon peel
In a Dutch oven or 3-5 qt. saucepan, melt butter. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over medium heat, cover and simmer for 5 minutes. Transfer mixture to bowl of a food processor fitted with steel blade. Puree. Return mixture to Dutch oven; add milk and nutmeg. Heat through, about 5 minutes, stirring frequently.
Variations: stir in steamed, sliced carrot or sauteed mushroom slices