Ingredients 2 tablespoon butter, or margarine 16 oz peas, bag, frozen, (3 cups), thawed 2 each celery, stalks, finely chopped 1/2 teaspoon pepper, white 2 each garlic, cloves, minced 1/2 cup milk, low-fat 1 each onion, chopped 1/4 teaspoon nutmeg 2 cup vegetable stock     --- GARNISH --- 1 croutons, herbed, garlic, optional 1/4 cup parsley, fresh, chopped, optional 2 tablespoon lemon peel, optional 1 parmesan cheese, grated, optional Directions: In a dutch oven or 4-5 quart saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over medium 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.