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Fresh Pea Soup




Source of Recipe


Denise -Adapted from: A Beautiful Bowl of Soup


Recipe Introduction


Adapted from: A Beautiful Bowl of Soup (the best vegetarian recipes) by Paulette Mitchell (© 2004)


List of Ingredients




2 tablespoons canola oil
2 celery stalks, finely chopped
1/2 cup finely chopped onion
1 leek (white part only), halved lengthwise, rinsed, and cut into 1/8-inch slices
2 cloves garlic, minced
1 1/2 cups vegetable stock
1 16-oz bag frozen baby peas
2 carrots, cut into 1/8-inch slices
1 1/2 cups milk
2 teaspoons sugar
dash of freshly grated nutmeg
salt and ground white pepper to taste

Recipe



Heat the oil in a Dutch oven over medium heat. Add the celery, onion, leek, and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Stir in the vegetable stock and peas. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the vegetables are very tender, about 5 minutes.
Meanwhile, steam the carrots in a covered steamer over boiling water until tender, about 10 minutes. Or, put the carrots in a small microwave-proof dish and add about 2 tablespoons water. Cover tightly and microwave on high for about 5 minutes. Drain well and set aside.
In several batches, purée the pea mixture and the milk in a blender until smooth.
Return the soup to the pan. Stir in the carrots, sugar, nutmeg, salt, and pepper. Stir gently over medium heat until heated through. Taste and adjust the seasonings.
Advanced preparation: Refrigerate this soup in a covered container for up to 3 days. When reheating the soup, stir in milk or vegetable stock to thin as desired.
Makes 5 cups (4 to 6 servings)