Healthy Pregnancy Cookbook

Quick Pea Soup

Ingredients

2 Tbs butter
2 stalks celery, finely chopped
2 cloves garlic, minced
1 medium-sized onion, chopped (1/2 C)
2 cup vegetable stock
1 16 oz bag frozen peas, thawed (3 cups)
dash of white pepper
1/2 cup low-fat milk
dash of nutmeg

Procedure

1. In a dutch oven or large saucepan, melt butter. Add celery, garlic and onion. Saute until softened, about 5 minutes.
2. Add vegetable stock, peas and white pepper. Over medium heat, cover and simmer for 5 minutes.
3. Transfer mixture to bowl of a food processor fitted with steel blade, puree.
4. Return mixture to dutch oven; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly.

Serves 4. Per Serving: Calories 130; Calories from fat 65(50%); Fat 7g; Carbohydrates 11g; Sugar 5g; Fiber 1g; Protein 5g

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